Mock Souffle - cooking recipe

Ingredients

10 slices bread
2 c. grated sharp cheese
2 c. milk
4 eggs
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
dash of onion salt (optional)

Preparation

Trim crust from bread and tear bread into small pieces. Butter 9-inch
square
pan
or
casserole.
Make
alternating layers
of bread
and cheese, beginning with bread and ending with cheese. Combine all other ingredients and beat well with a
whip.
Pour over bread and cheese.
Cover and refrigerate 8 hours or overnight.
Bake at 350\u00b0 for 1 hour.