Cheese Souffle - cooking recipe

Ingredients

1 lb. sharp Cheddar cheese, grated
4 eggs
3 c. milk
12 slices white bread (no crusts)
1/2 tsp. dry mustard
salt and pepper

Preparation

Butter baking dish.
Spread bread and alternate with grated cheese.
Pour over milk and egg mixture.
Store in refrigerator for one or two days.
Then bake 1 hour at 300\u00b0 to 325\u00b0.
Serve with spinach souffle (frozen), spinach or broccoli.