7 or 8 thin slices of bread, cubed
2-1/2 cups sharp Cheddar cheese, shredded
1 lb. or more sausage links, cooked and cut into thirds
4 eggs
1 cup milk
1/2 tsp. dry mustard
1 can cream of mushroom soup

Cook sausage. Grease 3-quart casserole and put cubed bread on bottom. Add cheese. Then add sausage.
Beat together eggs, milk, mustard and pour over other ingredients. Refrigerate overnight. Before baking, dilute soup with 1/2 can of milk and pour over top of casserole.
Bake at 325 until slightly brown, about 30-45 minutes.

-Saint Francis In The Kitchen (1974)
A Collection of Favorite Recipes of The Parishioners of St. Francis Episcopal Church Greensboro, North Carolina (A community cookbook)