Trim crusts from bread. Place in a 13x9 inch Pyrex dish. Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread. Place cheese on top of sausage. Mix eggs, half cup milk and dry mustard and pour over cheese. Cover and refrigerate for 24 hours. Mix soup with 1.5 cups milk and pour over casserole. Bake at 150ºC or 1.5 hours. May be frozen. Taken from Texas Celebrity Cookbook given to me by Yellow.Rose in the December cookbook swap. Food & Wine RT [*] Category 2, Topic 17 Message 104 Tue Jan 05, 1993 SPARKIE at 10:31 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 0.8