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8 slices bread, cubed	2 1/2 cups milk
1 1/2 lb bulk sausage	2 cups cheese, grated
3/4 tsp dry mustard	4 eggs

Butter 9 x 13-inch pan. Combine eggs, milk, and mustard and set aside. Brown sausage and drain. Layer ingredients in this order: bread, cheese, and sausage. Pour egg mixture evenly over other ingredients in pan. Cover with foil and refrigerate overnight. Mix 1 can cream of mushroom soup and 1/2 soup can milk. Pour over casserole just before baking. Bake for 1 1/2 hours. If using glass pan, bake at 275 degrees. If using metal pan, bake at 300 degrees. Serve immediately.