Servings: 8

8 slices white bread 8 slices white bread
1 lb cooked sausage 1 lb cooked sausage
4 eggs 4 eggs
3 cups milk 3 cups milk
1 tsp ground mustard (or prepared mustard if you don't have the seasoning) 1 tsp ground mustard (or prepared mustard if you don't have the seasoning)
2 cups grated cheddar cheese 2 cups grated cheddar cheese
1 can Campbell's cream of mushroom soup 1 can Campbell's cream of mushroom soup

The night before: subheading: The night before:
Cut 8 slices white bread in 1 in. cubes and place in bottom of 8x13 Pyrex dish.
Cut cooked sausage into bite size pieces and place on top of bread cubes.
Mix together 4 eggs, 2½ cups milk, and mustard.
Add cheddar cheese.
Pour over bread and sausage.
Cover and refrigerate overnight.
In the morning: subheading: In the morning:
Set oven to 350.
Mix Campbell's mushroom soup with ½ cup milk and pour as evenly as possible over all ingredients.
Bake for 1 hour or until casserole is slightly brown and bubbly (it puffs up while baking). The more shallow the pan the quicker it bakes. Deep dishes will need more time.