1 lb PRK SAUSAGE (bulk)
8    Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4    Eggs;beaten
2 1/2 c  Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c  Vermouth

In a 9×13 greased caserole dish, place bread cubes. Brown sausage into very
fine pieces, drain. Top bread with cheese. Place sausage on top of cheese
and bread Mix eggs and milk together and pour on top of the sausage, bread
and cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth and
soup (no extra water) together and spread over the top of the casserole.
Bake 300 1 hour.