Famous Mushroom Casserole

• 12 slices day old white bread, crusts removed and cubed
• 5 beaten eggs
• 2 1/2 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard
• paprika
• pinch of red pepper
• 1/2 lb. sharp Cheddar cheese, grated and divided
• 1/2 c. melted butter, divided
• 1 lb. fresh mushrooms
• 2 Tbsp. butter
• dash of Worcestershire
• 1 tsp. prepared mustard
• 1 tsp. lemon juice
• 1 (10 3/4 oz.) cream of mushroom soup

1. Place half of bread crumbs in bottom of buttered 2-quart baking dish.
2. Beat together eggs, milk, salt, pepper, dry mustard and red pepper.
3. Separately, saute stems and caps of mushrooms in 2 tablespoons butter.
4. Season with Worcestershire, prepared mustard and lemon juice.
5. Layer stems over cheese.
6. Add remaining bread cubes, egg mixture, 1/4 pound cheese and 1/4 cup butter. Top with mushroom caps.
7. Refrigerate 8 hours to 2 days.
8. Top with mushroom soup.
9. Sprinkle with paprika.
10. Bake at 350u0b0 for 45 minutes.

white bread, eggs, milk, salt, pepper, dry mustard, paprika, red pepper, cheddar cheese, butter, fresh mushrooms, butter, worcestershire, mustard, lemon juice, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=735938 (may not work)