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Heat a large skillet over medium-high heat;
cook and stir the sausage in the hot skillet
until crumbly, evenly browned, and no longer
pink. Drain and discard any excess grease.
Grease a 9x13 inch baking dish. Spread the
bread cubes into the prepared dish; sprinkle
the browned sausage and Cheddar cheese overtop.
Beat the eggs in a mixing bowl until smooth;
add the salt, mustard powder, and 2 cups of
milk and whisk until evenly blended. Pour the
egg mixture over the bread cubes. Cover and
refrigerate overnight.
Preheat an oven to 300 degrees F (150 degrees
C). Whisk together the cream of mushroom soup
and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and
golden brown, about 1 1/2 hours.
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