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Sausage and Mushroom Soufflé

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Ingredients:

8 slices white bread (crusts removed and cubed)
¾ pound cheddar cheese (cubed)
1 ½ pounds sausage cooked (drained)
4 eggs (beaten)
milk
1 teaspoon salt
¾ teaspoon dry mustard
1 can cream of mushroom soup

Directions:

Layer first 3 ingredients in order given in baking dish. Combine eggs with 2 ½ cups milk and seasonings in bowl, mixing well. Pour over sausage. Chill in refrigerator overnight. Combine soup with 1/3 soup can milk in small bowl, blending until smooth. Spread over top. Bake at 350° for 1 hour.

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