12 slices bread
12 oz. (3 c.) shredded Monterey jack cheese
1 c. diced ham
1/2 c. Parmesan cheese
1/4 c. sliced green onion
3 1/4 c. milk
8 eggs, beaten
1/2 tsp. dried mustard
1/8 c. snipped or parsley flakes

Cut crust off bread. Arrange in bottom of 2-quart casserole. Cut remaining bread into into 1/4 squares. Sprinkle the shredded cheese, ham, Parmesan and green onion over crust pieces. Arrange bread squares over ham/cheese layer. Combine remaining 4 ingredients; pour over bread and cheese layers. Cover and chill at least 1 hour or overnight.

Bake, uncovered, for 55 to 60 minutes at 325°F. It is done when knife inserted near center comes out clean. Let stand 10 minutes before serving.