Pam's Brunch Casserole
I apologize in advance to my metric friends!
16 slices of WHITE bread, cut off crusts (My job traditionally)
1 8 oz pkg of sliced ham, cut into 1/2 inch square pieces
2 cups shredded cheddar cheese
1/2 teaspoon salt
1 teaspoon dry mustard
1/4 cup minced onions
1/4 cup green pepper, chopped fine
2 teaspoon worcestershire sauce
3 cups milk
pepper to taste
Grease (with Pam, of course) 9x13x2 inch pan
Line bottom of pan with 8 crustless slices of bread (cut to fit)
Spread on layer of ALL the ham pieces and 1/2 the shredded cheese
Sprinkle layer with red pepper to taste
Layer remaining 8 slices of bread on top of ham and cheese
Mix remaining ingredients in mixing bowl
Pour mixture over top layer of bread, making sure all bread gets covered with egg mixture.
Sprinkle remaining shredded cheddar cheese on top
Red pepper to taste (I like a lot!)
Refrigerate overnight (or even freeze to pull out and cook later).
Preheat oven to 350 degrees
Bake 1 hour
Cool 15 minutes before serving.
As I said before, at this point, we also cut cooked portions, wrap in aluminum foil and refreeze. The frozen bricks travel well ... and also help keep the refrigerator
cool while egg casserole bricks are thawing).
Sure hope I didn't forget anything ... but you get the drift.