Brunch Casserole
Contributed by Amy

Yield 6 (really 8-10)
Oven 325 for 1 hour

2 tablespoons butter
2 lbs link sausage (I don't use 2 lbs.  I use about 1 lb.  I would only
use 2 pounds if you REALLY love sausage.  My mom also makes it with ham
or bacon instead of sausage)
8 slices bread, timmed and cubed (white loaf)
3/4 lb of cheddar cheese (I use 1 lb)
4 eggs
2 1/4 cups milk
3/4 tablespoon dry mustard
1 can (8 oz) sliced mushrooms, drained
1 (10 3/4 oz) can cream of mushroom soup
1/2 soup can milk (in addition to the milk above)

Fry sausage, drain well, cut into bite size pieces. (I cut mine before I
fry it). Arrange bread in greased 9X13" pan.  Cover with cheese.  Scatter 
sausage over cheese.  Beat egg with milk and mustard and add mushrooms.  
Pour over top.  Cover and refrigerate overnight.  Let stand at room 
temperature for 1 hour.  Dilute soup with 1/2 soup can of milk and pour
over top. Dot with butter.  Bake at 325 for 1 hour. (place a cookie sheet 
on lower oven shelf to catch spills)