9 slices bread, trimmed and cubed
2 c. grated Cheddar cheese
1 1/2 lbs. cooked shrimp, chopped in sm. pieces
1 (4 oz.) can mushrooms, chopped
4 eggs
2 3/4 c. milk
3/4 tsp. dry mustard
1/2 tsp. salt
1 can cream of shrimp soup

Place bread cubes in bottom of buttered 9x13 inch casserole and sprinkle cheese on top. Layer shrimp and mushroom over cheese. Beat eggs, 2 1/4 cups milk, dry mustard and salt in bowl until well blended and pour over mushrooms. Cover and chill overnight. Blend soup and 1/2 cup milk, pour over casserole. Bake at 350 degrees for 1 1/2 hours. Serves 8.