12 slices whole wheat bread
12 ounces extra sharp cheddar cheese, sliced or grated
1 (10-ounce) package frozen chopped broccoli, cooked and drained
2 cups cooked and diced ham
SAUCE
6 eggs, lightly beaten
3½ cups milk
1 tablespoon bottled minced onion
½ teaspoon salt
¼ teaspoon dry mustard
Remove and discard the crusts from the bread. Using a biscuit cutter cut a round piece from each slice of bread, saving the “round” for the last layer of the casserole. In a 9 × 13-inch baking dish layer the casserole as follows: bread scraps, cheese, broccoli, ham, and bread rounds.
For the sauce, combine the eggs, milk, onion, salt, and dry mustard in a medium-size bowl. Pour the sauce over the casserole. Cover and refrigerate for at least 6 hours. When ready to bake, preheat the oven to 325°. Bake for 55 minutes or until the top is lightly brown and the casserole is almost firm. Let the casserole stand for 10 minutes before serving.
Hint: This casserole can be made a day ahead and refrigerated until ready to bake.
YIELD: 12 TO 15 SERVINGS
Marilyn Goucher
Oxford, Georgia