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    BREAKFAST or SUPPER CASSEROLE


    Source of Recipe


    Aunt Saunny

    1 pound bacon (cooked, drained and crumbled), divided
    4-1/2 cups cubed day old bread
    2 cups shredded sharp cheddar cheese
    10 eggs, slightly beaten
    4 cups milk
    1 tsp. dry mustard
    1 tsp. salt
    1/4 tsp. onion powder
    Fresh ground pepper to taste
    1 cup sliced muchrooms
    1 small jar pimientoes

    Place bread in well-buttered 9x13: baking dish. Sprinkle with cheese. Combine the next six ingredients and crumbled bacon. Add mushrooms and pimientoes Pour evenly over the bread and cheese. Sprinkle remaining bacon on top. Cover and chill overnight. Preheat oven to 325*. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.






 

 

 

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