Southwestern Casserole

6 slices white bread crust removed
1 lb. beef sausage
4 cups Colby/Montery Jack cheese
6 eggs
2 cans chopped green chilis
1 tsp. salt
1 tsp. dry mustard
2 cups half-and-half
bottled picante sauce
2 Tbsp. butter or margarine softened

Lightly butter both side of bread slices and place in 9x13-inch baking dish. In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels.

Sprinkle sausage over bread slices. Sprinkle cheese over sausage. Follow with a layer of chopped green chilis.

In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole. Cover with foil and refrigerate overnight.

To bake, preheat oven to 350�F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.