1 loaf sourdough bread
2 c. grated cheddar
1 1/2 lb. sausage links, cut into 1 inch pieces, cooked
5 eggs
3/4 tsp. dry mustard
2 1/4 c. milk
1 can cream of mushroom soup
1/2 c. milk

Generously grease 9 x 13 pan. Cube bread, place in pan. Place sausage pieces over bread. Top with cheese. In blender mix eggs, milk, mustard powder. Pour over casserole. Refrigerate overnight. In the morning, mix soup and milk. Pour over casserole. Bake at 300 degrees for 1 hour.

Also good with Italian sausage.