Friday, November 8, 2013

Ham & Cheese Souffle

Cheesy, fluffy, savory and comforting are just a few words to describe this egg casserole. It is the type of recipe that is easy to prepare the night before you are expecting guests and then simply bake it in the morning! The blend of ham and cheese plus the crunchy buttery topping makes this the perfect dish any time of day.

Ham & Cheese Souffle
 from the Taste of Home cookbook

16 slices white bread (crusts removed), cubed
16 slices (about 1 lb.) ham, cut into bite-sized pieces
2 cups (8 oz.) shredded cheddar cheese
2 cups (8 oz.) shredded Swiss cheese
5 eggs, lightly beaten
3 cups milk
1 teaspoon ground mustard
1/2 teaspoon onion salt
2 1/2 cups crushed cornflakes
1/3 cup butter, melted

In a greased 9 x 13 inch baking dish, layer half of the bread, half of the ham and half of the cheeses. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture.  Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top.  Bake at 375 degrees for 40 minutes or until a knife inserted near the middle comes out clean. Let stand for 10 minutes before serving. 

If you would like to freeze this dish for later simply cover and freeze the unbaked soufflĂ©. To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 375 degrees. Bake soufflĂ© as directed, increasing time as necessary for a knife inserted near the center to come out clean. 

I wish you could taste this scrumptious casserole!! Perfect served along with some diced fruit and a steamy hot cup of coffee!!! Enjoy!

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