Ham and Egg Souffle
This is a wonderful make-ahead breakfast casserole. Sister Kathy got this recipe from a sorority brunch, everyone asked Mary Gardner for the recipe.
16 slices of white bread, crusts removed
8 ounces shredded cheddar cheese
1/2 cup butter melted
3 cups milk
1/2 teaspoon dry mustard
1-1/2 cups cubed ham
1/2 cup potato chips, crushed
1/2 teaspoon salt
Remove bread from 16 slices of bread. Grease 9x13 casserole dish. Lay 8 slices of bread on bottom of pan. Cover with cubed ham and 8 ounces of the cheese. Lay the remaining 8 slices of bread on top of this layer. Beat 6 eggs well and add milk, salt and dry mustard. Pour mixture in pan. Refrigerate overnight, covered. Next day top with butter and potato chips and bake for 1 hour at 350 degrees.