3 Tablespoons butter, softened
12 slices white bread, crusts removed
1/2 cup (1 stick) butter or margarine
1/2 pound fresh mushrooms, trimmed, sliced
2 cups thinly sliced yellow onions
1.5 pounds mild Italian sausage
1 pound Cheddar cheese, grated
5 large eggs
2.5 cups milk
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
2 Tablespoons finely chopped fresh parsley
Butter the bread with the 3 tablespoons softened butter and set
aside. In 10-inch skillet, melt the 1/2 cup butter, brown the
mushrooms and onions over medium heat for 5 to 8 minutes or until
tender. Season to taste with salt and pepper. Set aside.
Cook the sausage, drain well and crumble into bite-sized pieces.
Grease an 11x7 inch baking dish, add and layer half of the bread,
mushroom mixture, sausage, and cheese. Repeat the layers, ending
with the cheese.
Mix the eggs, milk, both mustards, nutmeg, 1 teaspoon salt and 1/8
teaspoon pepper in a medium-sized mixing bowl. Pour over the sausage
and cheese casserole. Cover the casserole and refrigerate overnight.
Heat oven to 350 degrees. When ready to bake, sprinkle the parsley
evenly over the top of the casserole, bake uncovered for 1 hour or
until bubbly. Serve immediately.