Overnight Souffle -

1 cup mushrooms -- sliced

1 large onion -- diced

16 slices white bread -- crusts removed

1 pound bacon -- cooked, crumbled

1/4 cup celery -- diced

2 Anaheim chili pepper -- diced

1 pound Cheddar cheese -- grated

2 tablespoons dill -- fresh snipped

1 large tomato , peeled -- thinly sliced

6 whole eggs -- lightly beaten

3 cups cream

1 tablespoon Dijon mustard

13 x 9 x 2 inches

Thoroughly mix eggs, cream, and mustard and pour over casserole. Cover with wax ed paper and refrigerate overnight.

30 minutes at room temperature. Preheat oven to

350F. Bake casserole uncovered for 45 minutes or until souffle like consistency is achieved. Remove from oven and cool five minutes before sli cing. Leftovers may be frozen.