8 to 12 slices stale bread
2 tbsp. minced onion or scallion
1 lb. very sharp cheese grated
4 eggs
3/4 tsp. dry mustard
3/4 tsp. Worcestershire sauce
3 c. milk
Salt and pepper to taste

Trim bread and cut each slice into 3 finger strips. Fit 1/3 of the strips into bottom of a buttered 2 quart casserole. Sprinkle lightly with salt and pepper, 1/3 of the cheese and 1/3 of the onions. Press down firmly, and repeat this process two more times, using all the bread, cheese and onions. Beat the eggs and add the milk, mustard and Worcestershire. Pour over the bread and let stand in the refrigerator for 4 to 6 hours, or overnight. One or two hours before baking, remove from refrigerator. Bake in a preheated oven (325 degrees) for 50 to 60 minutes, or until firm in center. To double this recipe, use only 1 1/2 the amount of milk, add double all other ingredients. Good served for lunch with green salad and rolls to take the place of potatoes at dinner. Serves eight.