Country Overnight Souffle
Source of Recipe
Miami Herald Food Section, 8 May 1977
Recipe Introduction
Yield: 12 Servings
List of Ingredients
16 Slices bread, crusts trimmed
4 tb Softened butter
10 Slices Cheddar cheese
10 Thin slices cooked ham
1 1/2 c Sliced mushrooms
1 lg Onion, minced
1 c Chopped black olives
1 c Chopped green pepper
1 c Chopped tomato
6 Eggs
3 c Milk
1/2 ts Worcestershire sauce
1/2 ts Finely chopped chives
1/2 ts Dry mustard
1 c Dry bread crumbs
1/2 c Melted butter
Recipe
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 F.
Per serving: 436 calories,
18 g protein, 30 g carbohydrate,
28 g fat, 56 percent calories as fat,
2.1 g fiber,
177 mg cholesterol, 763 mg sodium
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