Catlin-Abbot House Bake

3 cups spoon size shredded wheat cereal
1 1/2 pounds sausage, cook, drain and crumble
1 cup cheddar or swiss, shredded
1 cup jack cheese, shredded
8 eggs
1 3/4 cups milk
1/4 cup white wine
1 can undiluted cream of mushroom soup
1 green onion, minced
1 tablespoon grainy mustard
1 tablespoon chopped fresh parsley
1 dash black pepper

Lightly butter a 9-by-13-inch baking dish. Spoon cereal into dish. Top evenly with sausage, Cheddar (or Swiss) and Monterey cheeses.

In a medium bowl, beat together eggs, milk, wine, soup, onion, mustard, parsley and pepper. Pour over layers in baking dish.

Cover and refrigerate overnight. Let casserole come to room temperature (30 minutes to 1 hour) before baking.

Uncover and bake in preheated 325�F oven until a knife inserted in center comes out clean and outside starts browning, 70 to 80 minutes. Let stand 10 minutes before slicing to serve.