"No Crust" Ham and Cheese Souffle
Angela (Grammy) Derby
14-16 slicewhite bread (remove crust & cut the remaining bread into cubes)
1 lb.ham, cubed (leftover ham is great)
1 lb.sharp chedder cheese, shredded
1 1/2 lb.swiss cheese, shredded
1/2 tsponion salt
1/2 tspdry mustard
·dash of paprika
3 ccornflakes, crushed
1/2 cbutter, melted
How to Make "No Crust" Ham and Cheese Souffle
- Prepare a 9x13" glass baking dish. (I spray with Pam)
- Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
- In a bowl, beat together the eggs, milk, and onion salt, dry mustard and paprika.
Pour evenly over bread. Cover, and refrigerate overnight.
- *Next morning, before baking:
Preheat oven to 375'F.
Combine crushed cornflakes & butter for topping. Spread evenly over casserole.
Bake at 375'F. for 40-50 minutes. Let stand a few minutes before serving.