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Sacred Heart Egg Casserole Recipe

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This recipe for Sacred Heart Egg Casserole, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mardy Sackley


decrusted white bread slices, enough to fill bottom of 9x13 inch pan
1/2 lb cheddar, grated
1/2 lb American, grated
1/2 lb Swiss, grated
1/2 lb cooked ham, chopped in small pieces
bread crumbs
six whipped eggs
2 cups milk
salt and pepper
corn flakes
melted butter (1 stickish)

Grease 9x13 glass pan. Line bottom of pan with decrusted white bread slices. Layer cheddar, Swiss, and American cheeses over the bread. Another layer of bread crumbs.

Combine whipped eggs, milk, salt, pepper and pour over cheese and bread mixture. Cover and refrigerate overnight.

Next a.m. add cornflake layer over top and pour melted butter over the whole darn thing.

Cook at 350 for 1 hour.

Personal Notes:
Personal Notes:
Yes, this came out of the lunch room at Sacred Heart. No calories spared here





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