3 c. Spoon Size Shredded Wheat cereal
1 1/2 lb. sausage, cooked, drained and crumbled
1 c. shredded cheddar cheese or Swiss cheese or combination
1 c. shredded Monterey Jack cheese
8 eggs
1 3/4 c. milk
1/4 c. white wine
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 green onion, minced
1 tbsp. grainy mustard
1 tbsp. chopped fresh parsley
Dash black pepper

Lightly butter a 9 x 13 inch baking dish. Spoon cereal into dish. Top evenly with sausage, cheddar (or Swiss), and Monterey Jack cheese. In a medium bowl, beat together eggs, milk, wine, soup, onion, mustard, parsley, and pepper. Pour over layers in baking dish. Cover and refrigerate overnight.

Let casserole come to room temperature (30 minutes to 1 hour) before baking. Uncover and bake in preheated 325 degree oven until a knife inserted in center comes out clean, 70-80 minutes. Let stand 10 minutes before serving. Serves 8-10.