• 8 slices white bread (could use whole wheat) decrusted and cubed, cover the bottom of your pan
• 2 cups sharp cheddar cheese, shredded
• 1 lb. zesty hot sausage ( I use Bob Evans, but Jimmy Dean or any bulk sausage is fine)
• 1/2 lb. ham, cooked and cubed
• 1 onion, chopped
• 4 eggs
• 1-1/4 cups milk
• 3/4 tsp. dry mustard
• 1 can condensed cream of mushroom soup
• 1/2 cup milk

Place cubed bread in a greased 9×13-inch baking dish and sprinkle with cheese.  Cook sausage and onion; drain and spread over cheese; add cooked ham.  Mix eggs, milk and dry mustard; pour over meat mixture.  Cover and refrigerate overnight.

Remove from the refrigerator  30-60 minutes before baking.  Top casserole with mixture of soup and 1/2 cup milk before baking 1-1/2 hours (may need to cook longer – just test with a knife) uncovered, in a preheated 350°f oven.  Let sit for a few minutes before cutting.