1/3 c. chopped onion
1 (16 oz.) sour dough bread, cut in 1" strips
4 c. shredded Monterey Jack cheese (16 oz.)
1 c. grated Parmesan cheese
6 eggs
4 c. milk
1/4 c. parsley
4 tsp. prepared mustard
1/3 tsp. salt
1/4 tsp. pepper

Cook onion in small amount of water. Grease two 9 x 9 inch pans. Arrange 1/4 of bread strips in each pan. Spread 1/2 cheeses and onion in each pan. Top each with 1/4 the bread. Beat rest of the ingredients. Place 1/2 in each pan. Refrigerate 1-24 hours. Can also be frozen at this point.

Bake chilled casserole covered for 30 minutes at 350 degrees and uncovered 20 minutes more or until puffy and light brown. Frozen: Bake foiled wrapped 350 degrees for 1 1/4 hours and then unwrapped 15 minutes longer. Each pan serves 6.