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

Fern's Luncheon Casserole Recipe

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This recipe for Fern's Luncheon Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Brann
Added: Sunday, November 18, 2007


6 slices bread with crust off, buttered and cubed
3/4 pound sharp cheddar cheese, grated
4 eggs, slightly beaten
2 cups milk
1/4 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon white wine

Grease casserole and alternate layers of bread and cheese.
Pour mixture over and refrigerate overnight and until 1 hour
before you serve. Bake 1 hour at 350 degrees or until knife
comes out clean. Grandma used fried pieces of bacon and
sprinkled on top just before serving.

Note: I would add cooked, crumbed sausage when doing
layers of bread and cheese.

Source: Fern Anderson




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