12 slices white bread, crust removed
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
1/2 c. thinly diced yellow onions
Salt and pepper
1 1/2 lb. mild Italian sausage
3/4 lb. cheddar cheese, grated
5 eggs
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 tbsp. chopped fresh parsley

Butter the bread with the softened butter; set aside. In skillet, melt 1/2 cup butter; brown mushrooms and onion over medium heat for 5-8 minutes until tender. Drain. Season with salt and pepper and set aside. Cook the sausage and cut into bite size pieces. In a greased 7 x 11 inch shallow casserole dish, layer half the bread, mushroom mixture, sausage, and cheese. Repeat, ending with cheese. In mixing bowl, mix eggs, milk, both mustards, nutmeg, 1 teaspoon salt, and 1/8 teaspoon black pepper. Pour over the sausage and cheese casserole. Cover and refrigerate overnight. When ready to bake, sprinkle parsley over top. Bake uncovered at 350 degrees for 1 hour or until bubbly.