8 slices day old bread
2 sm. cans mushrooms
2 c. diced, cooked ham
2 tbsp. flour
8 eggs
1 1/2 c. milk
1 tsp. salt
1/4 c. butter
1/4 c. chopped onion
2 c. shredded Cheddar cheese
2 tsp. prepared mustard
1/4 tsp. garlic salt

Trim crusts off bread and cut into bite sized pieces. Arrange in well buttered 9 x 13 inch pan. Spread ham evenly over the bread. Heat butter in skillet and saute mushrooms and onions for 5 minutes. Spoon evenly over ham. Beat eggs with mustard, milk, garlic salt, and salt. Pour into pan. Cover and refrigerate at least 4 hours or overnight. Bake, uncovered, at 325 degrees for 1 hour or until puffed and lightly browned. Good for a breakfast brunch.