Egg Casserole - cooking recipe

Ingredients

bread slices, cubed
1 lb. sausage
grated cheese
6 eggs
2 c. milk
dry mustard
1 can cream of mushroom soup
1/2 c. milk

Preparation

Cube slices of bread to half fill a 12-inch Dutch oven. Brown a pound of sausage and crumble over bread.\tGrate enough cheese to cover bread and sausage.
Mix 6 eggs and 2 cups milk with dry mustard to taste.
Pour over sausage and bread.
Mix 1 can of cream
of
mushroom
soup
with
1/2 cup of milk and spread over casserole.\tChill overnight.
Bake for 1 1/2 hours with 8 coals on top and 8 coals on bottom.