8 slices day-old bread, toasted
1 lb. ground beef
1/2 c. chopped onion
1/4 c. chopped celery
1/3 c. catsup
4 tsp. Dijon-style prepared mustard
1 tsp. salt
4 (1 oz.) slices Cheddar cheese, cut into 2 triangles each
1 c. milk
1 egg, beaten
1/4 tsp. dry mustard
1/8 tsp. pepper

Preheat oven to 350 degrees. Butter both sides of toast; set aside. Cook beef, onion and celery in skillet over medium heat until beef is browned and crumbly; drain off excess fat. Stir in catsup, prepared mustard and salt. Layer 4 slices toast, half of the ground beef mixture and 4 triangles of cheese in a buttered 8-inch square baking dish. Repeat layers, omitting top layer of cheese.

Combine milk, egg, dry mustard and pepper. Pour over casserole. Bake until hot and bubbly, about 35 minutes. Remove from oven and place remaining cheese on top. Let stand 5 minutes to allow cheese to melt.