• 6 slices bread, torn into pieces
• 6 ounce jar sliced mushrooms, drained
• 1 pound hot bulk sausage, crumbled, cooked and drained
• 1/2 pound shredded Cheddar cheese
• 8 ounce can water chestnuts, chopped
• 1/2 tsp dry mustard
• 6 eggs, beaten
• 2 cups milk
• Dash of salt
• 1/8 tsp ground white pepper

1. Mix together all ingredients and pour into a greased 9x13” baking dish.
2. Place in the refrigerator overnight.
3. Bake, covered at 350° F. for 1 hour.

Serves 6 to 8. Serve with muffins and fresh fruit cup.