"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ham and Cheese Souffle Recipe

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This recipe for Ham and Cheese Souffle, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice
Added: Wednesday, September 14, 2005


1 1/2 c. swiss cheese, cut into small pieces
1 lb. cubed ham, or sliced ham cut into julienne strips
1 lb. sharp cheddar cheese
16 slices white bread
6 eggs
3 c. milk
1/2 tsp.onion salt
1/2 tsp. dry mustard
3 c. crushed cornflakes
1/2 butter melted

Grease 9 x 13 baking dish

Spread half of bread cubes evenly in dish. Add the ham and both cheeses; cover with remaining bread cubes

Mix eggs milk, onion salt and mustard. Pour evenly over bread cubes and refrigerate overnight.

Combine cornflakes and butter and sprinkle over top of souffle.

Bake at 375 for 40 minutes

Number Of Servings:
Number Of Servings:




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