2 1/2 c. seasoned croutons
2 c. Cheddar cheese, shredded
2 lbs. sausage, cooked & drained
1 can cream of mushroom soup with 1/2 c. milk
4 eggs
3/4 tsp. mustard
2 1/2 c. milk

Place croutons in 9 x 13 inch pan. Top with cheese, add drained sausage as next layer. Beat eggs, mustard and 2 1/2 cups milk. Pour over layers. Refrigerate overnight. Pour 1/2 cup milk mixed with soup over top and bake at 300 degrees for 1 1/2 hours. Cool for 5 to 10 minutes and cut in squares to serve.