"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cheese Souffle Casserole Recipe

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This recipe for Cheese Souffle Casserole, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Littlefield
Added: Saturday, July 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 slices buttered bread.Not thin sliced.
3/4 lb.Kraft's Velveeta Cheese
1/2 tsp.Worcestershire Sauce
4 eggs,beaten slightly
2 cups whole milk
1/2 tsp. dry mustard
few grains Cayenne pepper
1/2 tsp. salt

Directions:
Directions:
Cut 5 slices of buttered bread in cubes
Grate cheese
Mix Worcestershire sauce with 2 cups milk
Add mustard and salt
Alternate bread and cheese in greased oblong glass baking dish
Combine milk and slightly beaten eggs .
Pour mixture over cheese and bread
Sprinkle few grains of cayenne pepper over top
Let stand for several hours or put in refrig. overnight.
May also be frozen for future use.
Bake at 350 for one hour

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
No need to trim crusts
No need to put in pan of water
Serve immediately when done and still slightly puffy

 

 

 

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