8-10 slices white bread, cubed
1-1/2 lbs sausage, browned and drained
2 c (8 oz.) sharp cheddar cheese, shredded
6 eggs, beaten
2-1/4 c milk
½ t dry mustard

8 -10 slices white bread, cubed 1 -1/2 lbs sausage, browned and drained 2 c (8 oz.) sharp cheddar cheese, shredded 6 eggs, beaten 2 -1/4 c milk

Spread cubed bread in 9x13 pan.
Cover with sausage.
Top with cheddar cheese.

Beat eggs with milk and mustard and pour over all.
Refrigerate over night.

In the morning, mix together:
1 can cream of mushroom soup
1/3 c milk
1 T wet mustard (we use Dijon)
Spread over top of soufflé.

Bake at 300 for 1.5 hours.
Let rest for 10 min. before cutting.