Start by greasing a 9x 13 pan. Tear bread into small bit sized pieces and spread evenly on the base of the pan.

Beat the eggs in a bowl together and add the milk, mix to combine. I like to season the eggs with our favorite homemade family seasoning, but salt and pepper are a great alternative. Pour egg mixture evenly over bread.

Sprinkle half the cheese over the bread and eggs, (reserving half for the end)

Sprinkle crumbled, pre-cooked sausage over cheese.

Open 2 cans of cream of mushroom soup and 1-2 cups milk. Mix together to a smooth consistency, pour over the top of the casserole.

Top with remaining cheese.

If making the night before: Cover the dish with tin foil. Refrigerate over night… (or if you don’t make things in advance like me… ahem…. Move on to baking.)

Bake uncovered at 350 degrees for 1 ½ hours.

Serve. (it will be very hot, with the mushroom gravy topping, so be careful when serving to young children right away)