TAHOE BRUNCH

      Title: TAHOE  BRUNCH
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
        12 sl white bread -- crusts
   :          removed
         3 TB butter -- softened
       1/2 c  butter
       1/2 lb fresh mushrooms -- sliced
         2 c  thinly sliced yellow onions
     1 1/2 lb mild Italian sausage
         1 lb cheddar cheese -- grated
         5    eggs
     2 1/2 c  milk
         1 ts dry mustard
         1 ts nutmeg
         2 TB fresh parsley
   
   Butter bread with softened butter; set aside.  In a 10-12 inch
   skillet melt 1/2 cup butter and slowly brown mushrooms and onions
   until tender. Season to taste with salt and pepper. Set aside. Cook
   sausage and cut into bite size pieces.  In greased 11 x 7 shallow
   casserole layer 1/2 bread then mushroom mixture, sausage, and then
   cheese. Repeat ending with cheese. In medium sized bowl mix eggs,
   milk, mustard, nutmeg, and 1 teaspoon salt and 1/8 teaspoon pepper.
   Hand beat. Pour over casserole. Cover and refrigerate overnight.
   Sprinkle parsley over casserole before baking. Bake uncovered at 350
   degrees for 1 hour or until bubbly.
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