1 box Stouffers spinach souffle, frozen
3 slices bread
1 tsp. dry mustard
1 tsp. salt
1/4 lb. grated sharp cheese
2 eggs
1 c. milk

Allow spinach to thaw 2 hours before cooking or night before. Cube the bread, put in bowl, sprinkle 1 teaspoon dry mustard and teaspoon salt over bread. Cover with grated sharp cheese. Pour 2 eggs beaten with cup of milk over bread mixture. Let set in refrigerator for 2 hours or overnight.

Place souffle in greased casserole dish. Pour above mixture over spinach. Bake at 350 degrees for 45 minutes or until crust on top is light brown.