Egg Casserole

Name: Egg Casserole
Ingredients: 14 to 15 slices white sandwich bread, crust removed and cut in half; 1 lb. ham (paper thin); 1 c. Cheddar cheese, grated; 1 c. Monterey Jack cheese, grated; 7 eggs; 3 c. milk; 3/4 Tbsp. dry mustard; 1 tsp. salt; 1/2 stick butter; 2 small cans chilies, diced; 1 2/3 c. corn flakes, crushed

11 ingredients

7 steps

Ingredients

14 to 15 slices white sandwich bread, crust removed and cut in half
1 lb. ham (paper thin)
1 c. Cheddar cheese, grated
1 c. Monterey Jack cheese, grated
7 eggs
3 c. milk
3/4 Tbsp. dry mustard
1 tsp. salt
1/2 stick butter
2 small cans chilies, diced
1 2/3 c. corn flakes, crushed

Directions

1

Butter a 9 x 13-inch baking dish.
2

Place 1/2 the bread on bottom; cover with cooked ham.
3

Cover ham with Cheddar and Jack cheeses; cover Cheddar and Jack cheese with chilies.
4

Top with remainder of bread.
5

Make custard out of milk, eggs and spices; beat well with mixer.
6

Pour egg batter over bread.
7

Cover with plastic wrap; put in refrigerator overnight.