Country overnight souffle

Yield: 12 Servings

Measure Ingredient
16 \N Slices bread, crusts trimmed
4 tablespoons Softened butter
10 \N Slices Cheddar cheese
10 \N 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 \N 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

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

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