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HOT, HEARTY GOLDEN PUFF
1 stack saltine crackers
3/4 lb. Velveeta cheese, sliced
2 tbsp. chopped onion
2 1/2 cups milk
4 eggs, beaten
1/2 tsp. dry mustard
Place half the crackers in a 12x8-inch baking dish; cover with Velveeta and onions; top with remaining crackers.
Combine milk, eggs, and mustard; pour over crackers. Let stand 1 hour.
Preheat oven to 325 degrees F and bake for 40 minutes.
Servings: 8-10
NO FILLING OMELET
4 eggs
1 cup milk
12 single saltine crackers, crushed
1 cup canned mushroom pieces, drained
3/4 cup cubed ham
1/4 lb. Velveeta cheese, cubed
1/2 cup diced green bell pepper
1/2 tsp. salt
Preheat oven to 325 degrees F. Grease an 8x8-inch baking pan.
Beat 4 eggs and milk together. Add remaining ingredients. Pour into prepared pan.
Bake uncovered 40 to 45 minutes at 325 degrees F.
NOTES:
Double for a 13x9-inch pan. Triple for a 12x8-inch pan.
Can be made 1 to 2 days in advance and refrigerated. Warm when ready to serve.
OVEN OMELET
1 quart milk
1 lb. cheddar cheese, grated
40 crushed soda crackers
4 eggs, beaten
4 slices bacon, cooked crisp and crumbled*
4 green onions, chopped
4 mushrooms, chopped
Preheat oven to 325 degrees F.
Mix all ingredients together and place in 13x9 casserole dish.
Bake at 325 degrees until omelet is set, approximately 50 to 60 minutes.
*Chopped ham may be added or used in place of bacon.
Hi Cheryl,
Hopefully someone will have the exact recipe to share, but in the meantime, here are 3 recipes to try. I hope that you can experiment with them to come up with a recipe like your mother's.
Happy Cooking!
Betsy
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