Herbed Sausage Cheese Casserole

12 cups herb seasoned croutons
1 1/2 pounds mild bulk sausage
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
1 can cream of mushroom soup
2 cups grated sharp cheddar cheese
3/4 teaspoon dry mustard
1 dash pepper
1/2 cup milk

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese.

Beat eggs with milk and seasonings, pour over top. Refrigerate overnight.

Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top.

Bake at 300�F for 1 1/2 hours.