Brunch Casserole

8 slices bread
1 1/2 lb. smokies
6 eggs
3/4 tsp. mustard
1 can mushroom soup
2 c. shredded cheddar cheese
2 1/4 c. milk
1 can mushroom pieces
3/4 c. milk
pinch of salt


Cube bread and put into a well greased 13 x 9 pan.
Layer cheese and shopped smokies over bread.
Beat eggs, milk and mustard together;
pour over smokies.
Place foil over pan and refrigerate over night. Next morning, mix soup with 3/4 c. milk and the mushrooms; pour over eggs.
Bake at 300 for 1 1/2 hours

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