12 slices white bread, crusts removed
2-3 tbsp. softened butter
1/2 c. butter
1/2 lb. fresh mushrooms, sliced
2 c. sliced onions
Salt & pepper
1 1/2 lbs. mild Italian sausage
1 lb. grated cheddar cheese
5 eggs
2 1/2 c. milk
3 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp. ground nutmeg
2 tbsp. chopped fresh parsley

Butter bread with softened butter and set aside. In skillet melt 1/2 cup butter and brown mushrooms and onions over medium heat until tender. Season with salt and pepper and set aside. Cook sausage and cut in bite size pieces.

In greased 11"x7" shallow casserole layer 1/2 of bread, mushroom mixture, sausage and cheese. Repeat layers ending with cheese.

Mix eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese casserole. Cover and refrigerate overnight. When ready to bake sprinkle with parsley. Bake, uncovered in preheated 350 degree oven for 1 hour or until bubbly. Serves 8.