This recipe for Ham & Egg Casserole, by Debbie Kana, is from The POPP Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 slices bread 12 eggs 1 stick oleo 2 cups milk 1 lb. velveeta cheese salt & pepper to taste 3 cans tender chunk ham
Cut bread into cubes and put in bottom of glass baking dish. Layer ham on top. Beat eggs and add salt & pepper, milk and melted butter. Pour over bread and ham. Grate velveeta on top. Bake at 350 degrees for 45 minutes.
Use any type of ham and you can vary the amount to your taste.
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