Recipe: Apple Breakfast Lasagna

Apple Breakfast Lasagna
Yield: 6 Servings
Posted to Bakery-Shoppe Digest V1 #181 by Angela
Gillilan on Aug 05, 1997

1 c sour cream
1/3 c brown sugar; packed
12 frozen French toast slices
1/2 lb boiled ham
2 1/2 c cheddar cheese; shredded
1 can apple pie filling
1 c granola

In small bowl, combine sugar and sour cream; cover and refrigerate. Place 6 slices French toast in bottom of greased 9 x 13 pan. Layer ham, 2 cups of cheese and remaining 6 slices of French toast in baking pan. Spread pie filling over top; sprinkle granola over apples. Bake in preheated 350F oven for 25 minutes. Top with remaining 1/2 cup cheddar cheese; bake another 5 minutes until cheese is melted and casserole is hot. Serve with sour cream mixture.