8 slices bread, crusts removed and cut into cubes
3/4 lb. grated sharp Cheddar cheese
1 1/4 lb. skinless sausage links, browned and cut in thirds
4 eggs
3/4 tbsp. prepared mustard
1 can cream of mushroom soup
1 c. sliced mushrooms
2 1/2 c. milk
1/4 c. dry vermouth

Butter a 14 x 9 inch casserole dish. Place bread cubes in bottom of dish, then cheese, then sausage. Beat eggs; add milk and mustard. Pour over top. Refrigerate overnight.

Before baking, blend soup, vermouth and mushrooms; put on top of casserole. Bake at 300 degrees for 1 1/2 hours. Yields 8-10 servings.