2 lbs. link sausage
8 slices bread, trimmed and cubed
3/4 lb. cheddar cheese, grated
4 eggs
2 1/4 c milk
3/4 T dry mustard
1-8 oz can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 soup can water
2 T butter

Fry sausage and cut into bite-sized pieces. Arrange bread in a greased 9 X 13 inch casserole dish. Cover with cheese. Scatter sausage pieces over cheese.

Beat eggs in a bowl with milk and mustard and add mushrooms. Pour over top of casserole. Cover and refrigerate overnight. Let stand at room temperature for 1 hour. Dilute soup with water and pour over top of casserole. Dot with butter.

Bake at 325°F for 1 hour.

Serves 6.