Cheese Souffle

• 8 slices white bread, crust removed
• 1 (8 oz.) pkg. Old English cheese slices
• 1/4 c. melted butter or margarine
• 3 eggs
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3/4 tsp. dry mustard
• 2 c. milk
• 2 Tbsp. picante sauce
• 1 (4 oz.) can mushroom slices or bits and pieces
• 1 small can chopped green chilies

1. Use a casserole dish with a cover.
2. Spray dish with Pam. Alternate bread slices and cheese slices.
3. (I also put mushrooms and chilies on top of cheese.)
4. Pour melted butter over this. Beat eggs well.
5. Add salt, pepper, mustard, milk, picante sauce, chilies and mushrooms.
6. Pour this mixture over bread and cheese. Cover and refrigerate for 4 hours.
7. (Can be made ahead and refrigerated for 2 days prior to baking.)
8. Cook covered for 30 minutes at 350u0b0.
9. Uncover and bake an additional 30 minutes.

white bread, english cheese slices, butter, eggs, salt, black pepper, dry mustard, milk, picante sauce, mushroom slices, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268438 (may not work)