Fabulous Ham And Cheese Souffle by Virginia Rothermel

Fabulous Ham And Cheese Souffle by Virginia Rothermel

Ingredients:

16 slices white sandwich-style bread, crusts removed and cubed

1 pound cubed ham

1 pound grated, sharp cheddar cheese

11/2 cups Swiss cheese, cut in small pieces

6 eggs

3 cups milk

½ teaspoon onion salt

½ teaspoon dry mustard

3 cups crushed cornflakes

½ cup melted butter

Grease 9 X 13 glass baking dish. Spread half the bread cubes evenly in dish. Add the ham and both cheeses, then cover with remaining bread cubes. Mix eggs, milk, onion salt and mustard. Pour evenly over bread cubes, cover and refrigerate overnight. In the morning, top the casserole with cornflakes and melted butter. Bake at 375 degrees for 40 minutes.

This is what I serve for Christmas morning breakfast. I make it the day before, put it in the refrigerator overnight and bake it in the morning before everyone arrives. It is FANTASTIC!

Virginia Rothermel