Recipe: Tidbit

I just got this great recipe for and Egg and Cheese casserole from my mother-in-law who got it from her good friend. It was a big hit and thought I would share it. It is so easy (and I love easy!) but especially when easy tastes this good. Give it a try and enjoy!

Egg and Cheese Casserole

PREHEAT OVEN AT 375      

PREP TIME: 15 MINUTES

COOKING TIME: 45 MINUTES        

SERVES 12-14

USE: 9X13 GLASS BAKING DISH

INGREDIENTS

14 SLICES WHITE BREAD, CRUSTS REMOVED AND CUBED

½ LB. SAUSAGE (cooked) OR HAM CUBED

2 CUPS SHARP CHEDDAR CHEESE, GRATED

1 ½ CUP GRATED SWISS CHEESE

7 LARGE EGGS

3 CUPS MILK

½ TSP ONION POWDER OR SCALLIONS (chopped finely- approx. ¼ cup)

½ TSP DRY MUSTARD

3 CUPS CRUSHED CORNFLAKES

1/8 – ¼ CUP MELTED BUTTER

• GREASE BAKING DISH WITH BUTTER (or use PAM)

• SPREAD BOTTOM WITH HALF THE BREAD CUBES, SPREAD SAUSAGE AND BOTH CHEESES EVENLY OVER THE BREAD.  

• ADD REMAINDER OF THE BREAD CUBES.

• MIX EGGS, MILK, ONION POWDER and MUSTARD TOGETHER. 

• POUR OVER BREAD, SAUSAGE AND CHEESE. 

• PAT DOWN TO SOAK BREAD WITH EGG MIXTURE, REFRIGERATE OVERNIGHT.

• SPREAD CRUSHED CORNFLAKES EVENLY. 

• BAKE AT 375 FOR 45 MINUTES (about could be longer). 

• LET STAND AT LEAST 10 MINUTES BEFORE SERVING.