8 slices bread, crusts removed and broken into bite size pieces
1 lb. cooked, shelled shrimp
2 c. (1/2 lb.) Lorraine Swiss cheese, grated
Egg beaters (to equal 3 eggs)
1 pt. skim milk

In greased long rectangular casserole, layer bread, cheese and shrimp. Pour 2 tablespoons melted butter over top; beat egg beaters; add 1/2 tsp. dry mustard. Add milk and pour over casserole. Cover with foil; wrap and let stand overnight in refrigerator. Bake covered for 1 hour at 350 degrees.