Ingredients
| 12 slices | white bread, crusts removed | | 2 to 3 tbsp. | butter or | | margarine, softened | | 1/2 cup | butter or | | margarine | | 1/2 lb. | fresh mushrooms, trimmed and sliced | | 2 cups | thinly sliced yellow onions | | Salt and pepper | | 1-1/2 lb. | mild Italian sausage | | 3/4 to 1 lb. | cheddar cheese, grated | | 5 | eggs | | 3 tsp. | Dijon mustard | | 2-1/2 cup | milk | | 1 tsp. | dry mustard | | 1 tsp. | ground nutmeg | | 2 tbsp. | finely chopped fresh parsley |
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Instructions
Butter bread and set aside. In a 10 to 12-inch skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite six pieces.
Grease an 11x17-inch shallow casserole. Layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight.
Sprinkle with parsley and bake uncovered in preheated 350ºF oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread.
Author's Comments
(Must be prepared 24 hours in advance) - Doubled fits in largest pyrex casserole.
* This recipe is from “One Million Recipes” CD-Rom located on http://www.acrllc.com.
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