Sourdough bread
1 1/2 c. cheddar cheese
4 eggs
2 1/4 c. milk
1/4 tsp. dry mustard
1 lb. bulk sausage
Cream of mushroom soup
1/2 can milk

Cube 5 slices sourdough bread and put in 9 x 13 dish. Grate cheese and sprinkle on top. Beat 4 eggs with 2 1/4 cups milk and 1/4 teaspoon dry mustard. Pour over cheese mixture. Cook sausage, drain and put on top of casserole.

Refrigerate overnight. Mix 1 can of soup and 1/2 can milk and pour over casserole. Bake at 350 degrees for 1 hour.