12 slices white bread, Crusts removed
2 to 3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, Trimmed and sliced
2 c. thinly sliced onions or
1 1/3 c. chopped scallions
Salt and pepper
1 1/2 lb. mild Italian sausage
1 lb. cheddar cheese grated
5 eggs
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tsp. finely chopped parsley

Butter the bread with the softened butter and set aside. Melt 1/2 cup butter in skillet and brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season to taste with salt and pepper and set aside. Cook the sausage and cut into bite-sized pieces. In a greased shallow 11x7 casserole, layers 1/2 of the bread, mushroom mixture, sausage and cheese. Repeat the layers ending with cheese. In a medium bowl mix the eggs, milk and both mustards, nutmeg and 1 teaspoon salt and 1/8 teaspoon pepper. Pour over the sausage and cheese casserole. Cover and refrigerate overnight. When ready to bake, sprinkle the parsley evenly over the top and bake uncovered in a preheated 350 degrees oven for 1 hour or until bubbly. Servers 8, make 24 hours ahead.