Sausage Egg Casserole

8 slices white bread 
2 cups milk
12 eggs 
1 ½ cups grated cheese
1 pound bulk sausage 
1 can cream of mushroom soup
1 teaspoon dry mustard 
½ cup milk (additional)
Butter a long 3-quart Pyrex dish. Crumble bread and place in dish. Brown sausage, drain and cool. Beat eggs, add mustard, sausage, 2 cups milk and cheese. Pour over bread. Mix the additional ½ cup milk with mushroom soup and pour over top. Cover with aluminum foil and let set 8 hours or overnight in refrigerator. Bake uncovered in 350-degree oven for about 45 minutes until bubbly and brown. 
Serves 15 to 18.

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