2 1/2 c. herbed croutons
2 c. shredded sharp Cheddar cheese
1 lb. mild sausage
1 lb. hot sausage
4-5 eggs, well beaten
3/4 tsp. dry mustard
2 1/2 c. milk
1 can cream of mushroom soup
1 sm. can mushrooms

Cook the sausage. Drain the grease well and blot as much grease as possible with paper towels. Place croutons in the bottom of greased casserole (9 x 13 inch). Layer the shredded cheese and sausage on top of the croutons.

Mix the eggs, dry mustard, milk, condensed soup and mushrooms; pour over casserole. Refrigerate overnight. Bake 1 hour at 350 degrees. Casserole should be firm enough to cut into servings.