6 slices white bread
1 1/2 - 2 lb. ready to eat shrimp
1/2 lb. cheddar cheese, grated
1/4 c. butter, melted
1/2 tsp. dry mustard
3 eggs, beaten
2 c. milk
Salt to taste

Break bread in pieces size of quarter. Arrange shrimp, bread and cheese in several layers in greased 2 quart casserole. Pour butter over mixture. Add mustard, salt and milk to eggs; beat. Pour over ingredients in casserole. Let stand at least 3 hours, preferably overnight in refrigerator (covered). Bake 1 hour at 350 degrees, covered.