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| 12 Scheibe | White bread w/o crust |
| 3 Esslöffel | butter softened |
| 1/2 Tasse | butter |
| 1/2 x ca. 450 g | mushrooms sliced |
| 2 Tasse | Yellow Onions sliced |
| | salt |
| | pepper |
| 1 1/2 x ca. 450 g | Italian sausage -mild |
| 3/4 x ca. 450 g | Cheddar cheese grated |
| 5 | eggs |
| 2 1/2 Tasse | milk |
| 3 Esslöffel | dijon mustard |
| 1 Esslöffel | mustard dry |
| 1/2 Teelöffel | nutmeg |
| 2 Esslöffel | parsley chopped |
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Butter bread with softened butter, set aside. In a skillet, melt butter, brown mushrooms and onions until tender. Season with salt & pepper. Set aside. Cook sausage til brown (out of casing and into small pieces). Place half of the buttered bread in 9 X 13 dish, then put a layer of mushroom & onions, then sausage & cheese. Repeat layers, ending with cheese
Sauce: In medium mixing bowl, mix eggs, milk, mustard, nutmeg, 1 t. Salt and 1/8 t. Pepper. Pour over casserole. Cover and refrigerate. When ready to use sprinkle with parsley and bake 350 degrees for 1 hour or until bubbly.
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