Breakfast Casserole

• 8 slices bread, cubed
• 1/2 lb (.2 kg). cheddar cheese, shredded
• 1-1/2 lbs (.7 kg). pork sausage links
• 4 eggs
• 2-1/4 cups (525 ml) milk
• 3/4 tsp (4 ml) dry mustard
• 1 10-1/2 oz (294 grm). can cream of mushroom soup
• 1/2 cup (125 ml) milk

1. Arrange bread cubes in bottom of greased 9 x 13-inch baking pan.
2. Sprinkle with shredded cheese.
3. Brown pork sausage links; drain and cut into fourths; arrange on top of cheese.
4. Beat eggs with milk and dry mustard; pour over sausage, cheese and bread.
5. Refrigerate overnight.
6. Dilute cream of mushroom soup with milk; pour over casserole.
7. Bake at 325 degrees (175 C.) for 1-1/2 hours.

bread, cheddar cheese, pork sausage links, eggs, milk, mustard, cream of mushroom soup, milk

Taken from online-cookbook.com/goto/cook/rpage/00051B (may not work)