| 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
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