6 slices bread
2 (4 oz. ea.) cans sliced mushrooms, drained
1/2 cup sliced stuffed olives
3/4 (16 oz.) pkg. cheddar cheese
4 eggs, beaten
2 cups milk
1/2 tsp. dry mustard
salt and pepper, to taste

Butter a 9x13 casserole dish or pan.

Break bread into cubes and spread on bottom of pan in a layer. Spread mushrooms, olives and cheese on top of cubes.

In a medium size bowl beat eggs, milk and seasonings until frothy. Pour over mixture in pan. Refrigerate overnight.

Bake at 350°F for 1 hour.