"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Ham 'n Egg Casserole Recipe

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This recipe for Ham 'n Egg Casserole, by , is from First Congregational Church of Vermontville Cookbook, 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!

Contributor:  
Contributor:  
Louise Viele

Category:
Category:

Ingredients:  
Ingredients:  
16 slices sandwich loaf bread, crusts removed
1 to 1 1/2 lb. shaved ham, cut in pieces
1 stick (10 oz.) sharp cheddar cheese, grated

EGG MIXTURE:
7-8 eggs
3 cup milk
1/2 tsp. dry mustard

TOPPING:
2 cup corn flake crumbs
1/2 cup melted margarine

Directions:
Directions:
Layer 8 slices bread in a well greased, deep 9 x 13 inch pan. Cover with 1/2 the ham, 1/2 the cheese and pour over this, 1/2 of the egg mixture. Use the rest of the bread in another layer, the ham, the cheese and pour the rest of the egg mixture over this, covering evenly. Cover with the buttered corn flake crumbs. Cover tightly with Saran Wrap and refrigerate overnight or at least 8 hours. Uncover and replace Saran Wrap with foil and bake 45 minutes at 325. Remove foil and bake another 20-30 minutes. Let set 10 minutes to cool and bring out the flavors.

 

 

 

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