Next-Day Brunch Casserole Bake - cooking recipe

Ingredients

12 slices white bread, crusts removed
11 tablespoons butter, softened and divided
1/2 lb fresh mushrooms, trimmed and sliced
2 cups thinly sliced onions
salt (to taste, I use seasoned salt)
coarse black pepper
1 1/2 lbs mild Italian sausage
1 lb cheddar cheese, grated, divided
5 eggs
3 teaspoons Dijon mustard
2 1/2 cups milk or 2 1/2 cups half-and-half cream
1 teaspoon mustard powder
1/2 - 1 teaspoon nutmeg
2 tablespoons finely chopped fresh parsley

Preparation

Butter bread with about 3 tablespoons soft butter (can use more).
In a 10-12-inch skillet, melt 1/2 cup butter and brown mushrooms and onions, add salt and pepper to taste; set aside.
In the same skillet, cook the sausage, cut into small bite-size pieces.
Grease an 11 x 17\" casserole dish.
Layer one half of the bread slices in the bottom, then top with the mushroom mixture, sausage, then half of the cheese.
Cover the sausage mixture with the remaining bread slices.
Pour the egg/cream mixture over the bread slices.
Top with remaining grated cheddar cheese (or you may sprinkle on the last 3 minutes of baking time if desired).
Cover and chill in the refrigerator, overnight.
The following morning/day, set oven to 350 degrees F.
Bake for 1 hour or until bubbly.
Serve immediately.