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

Butter bread with softened butter; set aside. In a 10-12 inch skillet melt 1/2 cup butter and slowly brown mushrooms and onions until tender. Season to taste with salt and pepper. Set aside.

Cook sausage and cut into bite size pieces. In greased 11 x 7 shallow casserole layer 1/2 bread then mushroom mixture, sausage, and then cheese. Repeat ending with cheese. In medium sized bowl mix eggs, milk, mustard, nutmeg, and 1 teaspoon salt and 1/8 teaspoon pepper. Hand beat.

Pour over casserole. Cover and refrigerate overnight. Sprinkle parsley over casserole before baking. Bake uncovered at 350 degrees for 1 hour or until bubbly.