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

Butter the bread with the softened butter and set aside. In a 10 to 12 inch skillet, melt the 1/2 cup butter and brown the mushrooms and onions over medium heat for 5 to 8 minutes or until tender. Season to taste with salt and pepper and set aside. Cook the sausage and cut into bite size pieces. In a greased 11 x 7 inch shallow casserole, 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. Pour over the sausage and cheese casserole. Cover the casserole and refrigerate overnight. When ready to bake, sprinkle the parsley evenly over the top of the casserole and bake uncovered in a preheated 350 degree oven for 1 hour or until bubbly. Serve immediately. NOTE: Must be prepared 24 hours in advance. Serves 8.