Egg & Ham Casserole
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooked ham slices/1 pound link sausages, browned||2 Large, chopped|
|Cream of mushroom soup||1 Can (10 oz)|
|Bottled sliced mushrooms||2 Ounce|
|Bread slice||6 (Enough To Cover Bottom Of Casserole Dish)|
|Dry mustard||3⁄4 Teaspoon|
|Green pepper||1⁄2 , chopped|
|Green onions||3 , chopped|
|Milk||1⁄2 Cup (8 tbs)|
Remove crusts from bread.
Butter a 9 x 13-inch Pyrex dish and line with bread.
Cover bread with cheese and ham.
Beat eggs and add mustard, milk, onion and pepper.
Pour over bread, cheese and ham.
Cover tightly and place in refrigerator overnight.
Just before serving, dilute mushroom soup with the milk.
Add mushrooms and pour on top of bread mixture.
Bake, uncovered, at 300Â° for 1 1/2 hours.