Sausage and Egg Casserole

Ingredients:

• 4 slices of bread, crust removed, and cubed
• 6 eggs, well beaten
• 1 pound sausage, cooked and drained
• 1 cup milk
• 1 cup sharp, grated cheddar cheese
• fresh mushrooms, sliced thin
• salt
• pepper
• 1/2 teaspoon dry mustard
• 1 can cream of mushroom soup
• 1/2 soup can of milk

Directions:

1. Place bread cubes in the bottom of a greased 9x13 baking dish
2. Layer in cooked sausage, mushrooms and cheese
3. Mix eggs, milk and seasonings; pour over layered mixture
4. Cover with aluminum foil and refrigerate overnight
5. The next day remove from refrigerator and allow to come to room temperature
6. Mix soup and milk; pour over mixture
7. Bake at 325°F for 90 minutes