Overnight Souffle

• 4 tablespoons butter, unsalted
• 1 cup mushrooms sliced
• 1 large onions diced
• 16 slices bread, white crusts removed
• 1 pound bacon cooked, crumbled
• 1/4 cup celery diced
• 2 each anaheim chilies diced
• 1 pound cheddar cheese grated
• 2 tablespoons dill weed fresh, snipped
• 1 large tomatoes peeled, thinly sliced
• 6 large eggs lightly beaten
• 3 cups cream
• 1 tablespoon dijon mustard

1. Melt butter in a saute pan over medium heat.
2. Cook mushrooms and onions for two minutes or until just slightly tender.
3. Remove with a slotted spoon.
4. Dip eight bread slices into pan to butter one side.
5. Place bread, butter side down, in an oblong casserole (13 x 9 x 2 inches).
6. Layer half of the mushrooms and onions, bacon, celery, and chilies on top of the bread and finish with half of the cheese .
7. Season with salt, pepper, and one tablespoon of dill.
8. Repeat the bread layer and the remaining half of ingredients as above, but add tomato slices before cheese.
9. Thoroughly mix eggs, cream, and mustard and pour over casserole.
10. Cover with waxed paper and refrigerate overnight.
11. Before baking allow casserole to stand at least 30 minutes at room temperature.
12. Preheat oven to 350F (180C).
13. Bake casserole uncovered for 45 minutes or until souffle like consistency is achieved.
14. Remove from oven and cool five minutes before slicing.
15. Leftovers may be frozen.

butter, mushrooms, onions, bread, bacon, celery, anaheim chilies, cheddar cheese, dill weed fresh, tomatoes, eggs, cream, mustard

Taken from recipeland.com/recipe/v/overnight-souffle-34924 (may not work)