Biscuits and gravy casserole

• http://www.myrecipes.com/recipe/breakfast-sausage-casserole-10000001108260/
• It's not as decadent as biscuits and gravy (Keith's favorite) but it's easy and tasty and a smidge healthier....
• 
  
• Cooking spray
• 1 (16-ounce) package spicy sausage (we like turkey)
• 1 cup chopped onions
• 1 cup sliced mushrooms
• 8 cups diced bread (sourdough or english muffins are good)
  
  
• 2/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese (optional)
• 3 cups 1% low-fat milk, divided $
• 4 eggs $
• 1 tablespoon Dijon mustard
• 1 Tbs hot sauce
• 1/2 tsp ground pepper 
• 1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted $

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage and onion to pan; cook 5 minutes then add mushrooms and cook until browned, stirring well to crumble sausage.
2. Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese (if using). Combine 2 1/2 cups milk, eggs, and seasonings, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
3. Preheat oven to 350°.
4. Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.