12 c  Herb seasoned croutons
2 c  Grated sharp cheddar cheese
1 1/2 lb Mild bulk sausage
2 1/2 c  Milk
3/4 ts Dry mustard
1/2 ts Salt
1    Dash of pepper
1 cn Cream of mushroom soup
1/2 c  Milk
4    Eggs

Place croutons on bottom of greased casserole, top with 1 1/2
cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs
with milk and seasonings, pour over top. Refrigerate overnight. Next Day:
Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of
cheese on top. Bake at 300 F. for 1 1/2 hours.