"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg Casserole Recipe

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This recipe for Egg Casserole, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Waidelich
Added: Wednesday, August 27, 2008


9 slices cubed bread
1 pound grated sharp cheddar cheese
6 beaten eggs
2 1/2 cups half and half
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
tobasco sauce
1/8 teaspoon pepper
1/2 cup finely chopped onions
1/4 teaspoon paprika
1 tablespoon sugar
1/2 teaspoon salt

Alternate bread cubes and cheese in layers in 9 x 13 baking dish. Beat eggs, add dry ingredients and cream. Pour over bread and cheese. Refrigerate covered 24 hours. Take out 2 hours before cooking. Bake 1 1/2 hours at 300, uncovered. (Recipe is fine if casserole is only refrigerated a few hours, also can be baked right from the refrigerator.)




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