Tahoe Brunch

12 slices of white bread, crusts removed
2-3 Tb. margarine, softened
1/2 C. margarine
1/2 lb. sliced fresh mushrooms
2 C. sliced onions*
3 tsp. dijon mustard
1 tsp. dry mustard
1 tsp. nutmeg
2 Tb. chopped parsley
salt & pepper
1 lb. grated cheddar cheese*
1-1/2 lb. Italian sausage (I prefer mild)
5 eggs
2-1/2 C. milk

Butter the bread with the 2-3 Tb. soft margarine and set aside.
Melt remaining 1/2 C. margarine in a skillet and brown the mush-
rooms and onions over medium heat for 5-8n min., until the onions
are tender. Season with salt & pepper.

Cook the sausage -- you can crumble it up or cut up the links and
cook them as bite-sized bits. Drain the fat.

In a greased casserole, layer 1/2 the bread, 1/2 the mushroom-
onion mixture, 1/2 the sausage and 1/2 the cheese; repeat layers.

In a blender, combine the remaining ingredients (except the
parsley). Pour this over the casserole ingredients and *cover.*
Place the dish in the refrigerator overnight.

Remove the cover and sprinkle the parsley over the casserole.
Bake for 1 hour in a 350° oven *uncovered*.

*for milder versions, you can substitute scallions for the onions
and American cheese for the cheddar.