2 (4.5 ounce) cans condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened
2 cups grated Parmesan cheese
salt and pepper to taste
1 cup sourdough starter
1 cup water
2 cups bread cubes
1/4 cup butter
1 (12 ounce) package non-fat dry milk mix
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, whisk together the soup, cream cheese, Parmesan cheese, salt and pepper. Stir in the sourdough starter. Stir in the milk and bread cubes. Pour into 9x13-inch baking dish and sprinkle with pepper.
Bake in the preheated oven for 40 minutes, or until a knife inserted into center of the oven comes out clean.