Recipe: Ham and Cheese Souffle

Ham and Cheese Souffle
rec.food.cooking/Becca/1997
Servings: 8

1/2 lb sharp cheddar cheese -- grated
2 cups ham -- cubed or grated
1 small can sliced mushrooms -- drained
1 small can sliced black olives -- drained
1 small jar chopped pimentos -- drained
16 slices bread -- crust trimmed
3 cups milk
6 large eggs -- lightly beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1 tablespoon Tabasco sauce

Topping:
2 cups crushed cornflakes, or potato chips
1/2 cup margarine, or butter -- melted

This recipe is put together the night before.

Lightly butter a 9 inch by 13 inch baking pan. Line the bottom with bread, sprinkle with ham, cheese, mushrooms, olives and pimentos.

Use remaining slices of bread to complete cover, fitting together well.

Beat eggs, add milk and remaining ingredients and mix well. Pour mixture over casserole, cover, and refrigerate overnight.

When ready to cook/serve, preheat oven to 325 degrees F.

Top casserole with cornflake crumbs, or crushed potato chips. Melt margarine and pour over casserole.

Bake, uncovered, for 1 hour. Let cool a minimum of 5 minutes, cut into squares and serve.

NOTES: This makes a good breakfast, brunch or lunch casserole. It can be changed and adapted in many ways. I like it with fresh rosemary, salsa, chorizo, jalapenos and green chiles. You can leave out the ham, and substitute cooked sausage or bacon. I have also made this with leftover chicken (or turkey) and Swiss cheese, or mozzarella.