12 slices white bread, crusts removed
2-3 tbsp. butter, softened
1/2 c. butter
1/2 lb. fresh mushrooms, trimmed & sliced
2 c. chopped yellow onions
2 tbsp. finely chopped fresh parsley
Salt & pepper to taste
1 1/2 lb. mild Italian sausage
3/4-1 lb. Cheddar cheese, grated
5 eggs
1 tbsp. Dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg

Butter the bread with the softened butter and set aside. In a 10-12 inch skillet melt the 1/2 cup butter and brown the mushrooms and onions over medium heat for 5-8 minutes or until tender. Season to taste with salt and pepper; set aside.

Cook the sausage and cut into bite-size pieces. In a greased 11 x 7 inch (or 13 x 9 inch) shallow pan layer 1/2 of the bread, mushroom mixture, sausage and cheese. Repeat the layers, ending with the cheese.

In a medium-sized mixing bowl mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper or to taste. Pour over the sausage and cheese casserole. Cover and refrigerate overnight.

When ready to bake, sprinkle the parsley evenly over the top of the casserole and bake, uncovered, in a 350 degree oven for 1 hour or until bubbly. Serves 8-10.