6 cups croutons
2 cups shredded cheddar cheese, divided use
1-1/2 pounds sausage
4 large eggs
3 cups milk, divided use
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10-3/4 ounce) can cream of mushroom soup
Place croutons on the bottom of a greased 2-quart casserole dish and top with 1-1/2 cups shredded cheddar cheese.
Brown sausage in a skillet; drain. Spread on top of the cheese.
With an electric mixer, beat eggs with 2-1/2 cups milk, dry mustard, salt, and pepper; pour over sausage and refrigerate mixture overnight.
In a bowl, combine cream of mushroom soup and 1/2 cup milk. Pour into the casserole dish and sprinkle with 1/2 cup shredded cheddar cheese.
Bake at 300*F (150*C) for 1-1/2 hours.
Makes 6 servings.