 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Two young boys keep me busy, so I often prepare this casserole the night before for dinner the next day. I'm a happy homemaker who loves to share family-favorite recipes with others. Ingredients:
3 cups soft rye bread cubes, crusts removed |
2 cups diced fully cooked ham |
3/4 cup diced green pepper |
2 cups (8 ounces) shredded cheddar cheese |
6 eggs |
2 cups milk |
1 teaspoon prepared horseradish |
1 teaspoon prepared mustard |
Directions:
1. Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with ham, green pepper and cheese. Beat eggs, milk, horseradish and mustard; pour over all. Cover and chill 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.
|
|