5 slices sourdough bread
2 c. grated cheese
1 lb. bulk sausage, browned and drained
4 eggs
3/4 tsp. dry mustard
2 1/4 c. milk
1 can cream of mushroom soup
1/2 can milk (soup can)

Cube bread and place in greased 9x13 pan. Spread cheese in top of bread. Place sausage on top of cheese.

Beat together eggs, dry mustard and 2 1/4 cups milk. Refrigerate overnight.

Before baking, dilute mushroom soup with 1/2 can milk. Pour mixture over casserole and bake for 1 hour at 300 degrees.