| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | -15 servin | ||
INGREDIENTS
| 16 | sl | Firm white bread |
| 2 1/2 | c | Cubed fully cooked ham (about 1 pound) |
| 4 | c | (16 ounces) shredded cheddar cheese |
| 4 | c | ( 16 ounces) shredded mozzarella cheese |
| 6 | Eggs | |
| 3 | c | Whole milk |
| 1/2 | ts | Dry mustard |
| 1/8 | ts | Onion powder (up to 1/4) |
| 3 | c | Uncrushed cornflakes |
| 1/2 | c | Butter or margarine; melted |
INSTRUCTIONS
Here is some pork recipes that are from The Country Cooking Recipe Collection. (Submitted by Katherine Clauson) Trim crusts from bread; cut slices in half. Grease a 13-in.x 9-in. baking pan and layer as follows: Cover bottom of pan with half of bread, half of ham and half of each of the cheeses. Repeat layers. Combine eggs, milk, mustard and onion powder; pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes and butter; sprinkle over casserole. Cover looselyh with foil. Bake at 375 for 45 minutes. Let stand 10-15 minutes before cutting. Posted to TNT - Prodigy's Recipe Exchange Newsletter by LL7281@aol.com on Jul 30, 1997
A Message from our Provider:
“Shock your mom – go to church”