Categories: Cheese/eggs, Sausages, Casseroles 
      Yield: 6 servings 
  
     12 c  Herb seasoned croutons            3/4 ts Dry mustard 
      2 c  Grated sharp cheddar cheese       1/2 ts Salt 
  1 1/2 lb Mild bulk sausage                   1 ea Dash of pepper 
      4 a  ggs                                 1 cn Cream of mushroom soup 
  2 1/2 c  Milk                              1/2 c  Milk 
  
  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.