Sausage & Mushroom Souffle

8 slices white bread, crusts removed, cubed
¾ lb. Cheddar cheese, cubed
1-½ lb. sausage, cooked, drained
4 eggs, beaten
milk
1 tsp. salt
¾ tsp. dry mustard
1 can cream of mushroom soup

Layer first 3 ingredients in order given in baking dish. Combine eggs with 2-½ cups milk and seasonings in bowl, mixing well. Pour over sausage. Chill in refrigerator overnight.

Combine soup with 1/3 soup can milk in small bowl, blending until smooth. Spread over top.