Heavenly Brunch Casserole

2 pounds mild bulk sausage - cooked, crumbled and drained well
2 cups milk
4 eggs - slightly beaten
1 small can mushroom slices - drained
3 cups cheddar cheese - grated
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 medium onion - finely chopped
8 thick slices white bread - remove crusts
1 can cream of mushroom soup
1/3 cup whole milk
Paprika

Combine the first nine ingredients and set aside.

Butter a 9x13 inch casserole dish. (I prefer the glass ones) Line the bottom of the dish with the trimmed bread. Pour the mixture over bread layer. Cover and place in the refrigerator for at least 6 - 8 hours and preferably overnight.

May be frozen at this point and kept for about a week. (Be sure to thaw if frozen before proceeding)

Mix the cream of mushroom soup with the milk. Pour over top of casserole and sprinkle with paprika. Place into a preheated 325 degree oven and bake approximately 1 1/2 hours or until firm enough to serve easily.

Serves 8 - 10

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