| 1 | Trim crusts from bread. |
| 2 | Place in a 13x9 inch pyrex dish. |
| 3 | Cook sausage until red is gone. |
| 4 | Drain on paper towel. |
| 5 | Put sausage on top of bread. |
| 6 | Place cheese on top of sausage. |
| 7 | Mix eggs, ?cup milk and dry mustard and pour over cheese. |
| 8 | Cover and refrigerate for 24 hours. |
| 9 | Mix soup with 1 ?cups milk and pour over casserole. |
| 10 | Bake at 300°F for 1 ?hours. |
| 11 | May be frozen |
