Egg, Cheese And Olive Casserole - cooking recipe

Ingredients

8 slices white bread (crusts removed)
1/2 lb. Monterey jack cheese, shredded
1/2 lb. sharp Cheddar cheese, shredded
6 eggs
1 tsp. dry mustard
4 c. milk
2/3 c. ripe olives, drained and sliced
8 green stuffed olives

Preparation

Butter an 8 x 13-inch baking pan.
Alternate layers of bread, cheeses and ripe olives.
Beat eggs and combine with dry mustard and milk.
Pour over bread/cheese layers.
Refrigerate for at least 1 hour or overnight.
Bake at 350\u00b0 for 1 hour.
Garnish with green stuffed olives.
Serves 6 to 8.