Sausage Souffle

 8 slices of bread - cubed including crusts

2 Cups grated cheese

1 1/2 Pound Browned sausage

2  1/2 Cups milk

4 beaten eggs

3/4 tsp mustard

1 can of cream of mushroom soup

1/2 Cup milk

Butter a 9 x 13 pan and put the cubed bread, cheese and sausage in layers.  Mix 2 1/2 cups milk, eggs and mustard and pour over the layers in the pan and let it stand over night.  In the morning mix the soup and 1/2 cup milk and pour over and bake uncovered at 300 for 1 1/2 hours.