Recipe: Hot, Hearty Golden Puff, No Filling Omelet, and Oven Omelet (using crackers and cheese)

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

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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.

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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.

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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