EGG AND CHEESE SOUFFLE 
8 slices bread
3 eggs
1/2 pt. milk
1/4 lb. grated Cheddar cheese
1/4 c. melted butter
Fresh mushrooms (optional)

Cut bread in 1/2 inch squares. Butter casserole. One layer bread, one layer cheese, etc.

Beat eggs well, add milk. Pour eggs and milk over casserole, then pour melted butter over all. Place in refrigerator overnight. Bake at 400 degrees uncovered for 45 minutes. Serves 4 to 6.

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