Ingredients

2 slices white bread (crusts removed)
2-3 Tbsp. butter or margarine (softened)
1/2 C. butter or margarine
1/2 lb. fresh mushrooms, trimmed and sliced
2 C. thinly sliced yellow onions
Salt and pepper
1 1/2 lbs. mild Italian sausage
3/4 to 1 lb. cheddar cheese, grated
5 eggs
3 tsp. Dijon mustard
2 1/2 C. milk
1 tsp. dry mustard
1 tsp. ground nutmeg
2 Tbsp. finely chopped fresh parsley

Cooking Instructions

(Must be prepared 24 hours in advance) Butter bread and set aside. In a 10 to 12″ skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite size pieces. Grease 11 x 17 shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight. Sprinkle with parsley and bake uncovered in preheated 350 degree oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread. Doubled fits in largest pyrex casserole. Serves 8.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)