4      tablespoons   butter -- unsalted
   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
Melt butter in a saute pan over medium heat. Cook mushrooms and onions for
two 
minutes or until just slightly tender. Remove with a slotted spoon. Dip
eight b
read slices into pan to butter one side. Place bread, butter side down, in
an o
blong casserole (13 x 9 x 2 inches). Layer half of the mushrooms and
onions, ba
con, celery, and chilies on top of the bread and finish with half of the
cheese
. Season with salt, pepper, and one tablespoon of dill. Repeat the bread
layer 
and the remaining half of ingredients as above, but add tomato slices
before ch
eese.
Thoroughly mix eggs, cream, and mustard and pour over casserole. Cover with
wax
ed paper and refrigerate overnight.
Before baking allow casserole to stand at least 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.