Country overnight souffle
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Slices bread, crusts trimmed | |
| 4 | tablespoons | Softened butter |
| 10 | Slices Cheddar cheese | |
| 10 | Thin slices cooked ham | |
| 1½ | cup | Sliced mushrooms |
| 1 | large | Onion, minced |
| 1 | cup | Chopped black olives |
| 1 | cup | Chopped green pepper |
| 1 | cup | Chopped tomato |
| 6 | Eggs | |
| 3 | cups | Milk |
| ½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Finely chopped chives |
| ½ | teaspoon | Dry mustard |
| 1 | cup | Dry bread crumbs |
| ½ | cup | Melted butter |
Directions
Spread one side of bread slices with butter. Place 8 slices buttered side down in a lightly greased 9x13 inch baking dish. Layer cheese, ham, mushrooms, onion, olives, green pepper and tomato over bread. Place remaining bread slices buttered side up on top. Beat eggs, milk, Worcestershire sauce, chives and dry mustard with wire whisk in bowl. Pour over layers. Chill, covered, overnight. Mix bread crumbs with melted butter in bowl. Sprinkle over souffle. Bake for 1 hour at 350 degrees.
Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat, 56 percent calories as fat, 2⅒ g fiber, 177 mg cholesterol, 763 mg sodium Miami Herald Food Section, 8 May 1977