8    Bread slices

      1 lb Sausage

      2 c  Grated cheese

      6    Eggs, lightly beaten

    1/2 c  Milk

  1 1/4 ts Dry mustard

      1 cn Cream of mushroom soup

  1 1/2 c  Milk

  Trim crusts from bread.  Place in a 13x9 inch Pyrex dish. Cook sausage
  until red is gone.  Drain on paper towel. Put sausage on top of bread.
  Place cheese on top of sausage. Mix eggs, 1/2 cup milk and dry mustard and
  pour over cheese.  Cover and refrigerate for 24 hours. Mix soup with 1 1/2
  cups milk and pour over casserole. Bake at 300 for 1 1/2 hours. May be
  frozen.
  Taken from Texas Celebrity Cookbook given to me by Yellow.Rose in the
  December cookbook swap.
  Food & Wine RT [*] Category 2, Topic 17 Message 104 Tue Jan 05, 1993
  SPARKIE                      at 10:31 EST
  MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005