8 slices bread
1 lb. Velveeta cheese
8 eggs
2 tsp. salt
2 tsp. dry mustard
3 1/2 c. evaporated milk
1/2 onion, grated
1/2 green pepper
Sm. jar pimento
1/2 lb. fresh mushrooms
Some paprika

Remove crusts from bread. Cut in 1 inch cubes. Butter a 9 x 13 inch casserole. Place bread in bottom of dish. Cut cheese into cubes. Lay on top of bread. Beat eggs, salt, mustard, paprika, and milk together. Add onion, green pepper, pimento, and mushrooms. Mix all and pour over the bread and cheese. Let stand overnight in refrigerator. Bake, covered, for approximately 1 1/2 hours and uncovered for 15 minutes (time varies). Ham or other meats can be added.