16 slices bread (crust removed)
8 oz. pkg. Cheddar cheese, grated (or use Swiss and some Cheddar)
1 lb. pkg. pan sausage, cook in skillet until done (break up in crumbles)*
1/2 c. butter, melted
8 beaten eggs
2 c. milk
1 tsp. salt

Make layers of bread cubes in bottom of well-buttered casserole (or Pyrex). Cover with half of the grated cheese and all of the meat. Add remaining bread cubes on top and sprinkle remaining cheese on top. Mix eggs, butter, milk and salt in dish and pour over casserole. Refrigerate overnight.

Bake at 300°F for 45 minutes or until bread is slightly browned. Casserole freezes well (unbaked) for 3 months.

Serves 8-10.

Note: Recipe works well if you prefer leaving the crust on the bread.

*In place of pan sausage you can use 1 cup diced ham, spam, or smokie sausages cut into small pieces.