Cheese "souffle" casserole

Yield: 4 servings

Measure Ingredient
14 slices Bread, crust removed
3 cups Grated sharp cheese
3 cups Milk, scalded
2 teaspoons Worcestershire sauce
2 tablespoons Butter or oleo
6 eaches Eggs
½ teaspoon Salt



Tear bread into small pieces. Place half in well-greased CROCK-POT.

Add ha)f of grated cheese and half of butter. Add remaining bread, cheese and butter. Beat eggs, milk, Worcestershire sauce and salt.

Pour over bread and cheese. Sprinkle top with paprika. Cover and cook on Low 4 to 5 hours. Serves 4.

Submitted By EARL SHELSBY On 01-23-95

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