Egg Casserole

• 16 slices bread, trimmed and cut into small cubes
• 1 medium, chopped onion
• 1 lb. Longhorn/Cheddar cheese, grated
• 1 Tbsp. parsley
• dash of garlic powder (optional)
• salt and pepper (I use 1/2 tsp. salt and a few shakes of pepper)
• 6 eggs
• 2 c. milk
• 1 stick margarine (1/2 c.)

1. Mix the parsley, onion and cheese together in a small bowl. Layer 1/3 of the cubed bread in the bottom of a 9 x 13-inch buttered dish.
2. Place half of the parsley-onion-cheese mixture on first layer.
3. Repeat with 1/3 of the bread, other half of parsley mixture and top with remaining 1/3 cubed bread.
4. Mix eggs, milk, salt and pepper together.
5. Pour over bread/cheese mixture.
6. Sliver margarine over all.
7. Cover and refrigerate overnight.
8. Bake at 325u0b0 for 45 to 50 minutes.
9. I usually leave it covered for about 25 minutes, then uncover it so it can brown nicely.

bread, onion, cheddar cheese, parsley, garlic, salt, eggs, milk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1086125 (may not work)