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"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 Casserole Recipe

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This recipe for Ham and Cheese Casserole is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices bread
6 slices ham, in small pieces
2 c. grated mild Cheddar cheese
4 eggs, slightly beaten
2 1/2 c. milk
1 tsp. salt
3/4 tsp. dry mustard
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk
Directions:
Directions:
Butter bread. Remove crusts and cube. Put bread in bottom of a buttered 9/13 casserole. Cover with ham. Top with grated cheese. Beat eggs with 2 1/2 cups milk, salt and dry mustard. Pour over ham. Refrigerate overnight. In morning, dilute soup with 1/2 cup milk. Pour over casserole. Bake at 300º for 1 1/2 hours (until set). Makes 6 to 8 servings.

Variation: Replace ham with 1 1/2 lbs. of link sausage that has been browned, drained and cut into thirds.

 

 

 

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