2 lbs. linked sausage, cut into thirds, browned and drained
2 ¼ cups milk
¾ teaspoon ry mustard
1 ( 10 ½ ounce) can cream of mushroom soup
½ cup milk
Grease or spray bottom and sides of a 9x13 baking dish. Arrange bread in bottom of baking dish. Top with cheese and sausage. Beat eggs; add milk and mustard. Pour over bread, cheese, and sausage. Refrigerate overnight. When ready to bake, dilute mushroom soup with milk, and pour over mixture. Bake at 350 degrees for 1 hour or until set.