Overnight Ham & Cheese Souffle


Submitted by Barb Petri

Overnight Ham & Cheese Souffle

12 slices of bread (crust removed)
1/2 pound shredded cheese
1/2 tsp. dry mustard
2 cups crushed corn flakes
1 pound shredded ham
5 eggs
2 cups milk
1/2 cup melted butter
OPTIONAL: onions, green peppers, sauteed mushrooms

Lay 6 slices of bread in greased 9x13x2" pan. cover with ham and cheese. Add sauteed vegetables if desired. Cover with remaining bread. Beat eggs, mustard, milk and salt. Pour over bread. Cover and refrigerate 12 hours (a must) cover with corn flakes, drizzle with butter. Bake at 275-300 degrees for one hour. Cut into squares.

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