2 c. seasoned croutons
1 c. shredded Cheddar cheese
1 (4 oz.) can mushroom pieces, drained (optional)
1 1/2 lb. sausage
1/2 c. onion, chopped
6 eggs
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk

Place croutons in a greased 13 x 9 x 2-inch pan. Top with cheese and mushrooms. Brown sausage and onion. Drain and spread over cheese. Beat eggs with 2 cups milk and seasonings. Pour over sausage. Cover and refrigerate overnight. Mix soup with 1/2 cup milk and spread on top of casserole before baking.

Bake in a 325°F oven for 60 minutes.