Sausage-Mushroom Souffle - cooking recipe

Ingredients

8 slices white bread, crusts removed, cubed
3/4 lb. Cheddar cheese, cubed
1 1/2 lb. sausage, cooked and drained
4 eggs, beaten
milk
1 tsp. salt
3/4 tsp. dry mustard
1 can cream of mushroom soup

Preparation

Layer the first 3 ingredients in order given in baking dish. Combine eggs with 2 1/2 cups of milk and seasonings in a 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\u00b0 for 1 hour.