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
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.