Ingredients
8 slices bread, cubed
1 pound pork sausage, cooked, crumbled, and drained
1 1/2 cups fresh mushrooms, sautéed and drained
2 cup cheddar cheese, grated
4 large eggs
2 1/2 cups milk plus 1/2 soup can milk
1/4 teaspoon dry mustard
1 (10.75 ounce) can condensed cream of mushroom soup
Buttered bread crumbs (I prefer Pepperidge Farm Herb Stuffing mix heated with 2 tablespoons melted margarine)
Preparation
Place bread cubes in bottom of an 8- x 12-inch dish. Add sausage, mushrooms, and cheese to bread cubes. In separate bowl, mix together eggs, 2 1/2 cups milk, and dry mustard. Pour over casserole. Cover and refrigerate overnight. The next day, bring casserole to room temperature. Preheat oven to 325°F. Mix mushroom soup with remaining 1/2 soup can of milk. Pour over casserole. Cover with buttered seasoned bread crumbs. Bake for 75 minutes.
