Ham Souffle

*Must be prepared the night before!!!!

1 lb. small cut up pieces of ham
½ lb. grated cheese (medium cheddar)
1 small onion-grated or diced
Mix above ingredients

Butter a large casserole dish (9x 13). Butter 10 to 12 slices day-old bread with crusts cut off. Place 5-6 pieces, butter side up, in bottom of dish. Spoon the ham mixture onto bread. Top with 5-6 remaining slices of bread, butter side up.

Beat 4 eggs, 2 cups milk, ½ teaspoon liquid mustard. Pour over bread. Cover with foil and refrigerate overnight.

Bake at 325 degrees for 1 ½ hours. Take off foil last 15-20 minutes. Let sit 15 minutes. Slice into 12 pieces and remove with spatula. Top with mushroom sauce and garnish of parsley, pimento or sliced egg.

To make mushroom sauce combine 1 can cream of mushroom soup, 1 cup half and half cream, 1 ½ teaspoon Worcestershire sauce and extra fresh sliced mushrooms. Heat through and serve on top of ham soufflé.

Ham Soufflé and Butterscotch rolls are our Traditional Christmas/Easter Brunch. I serve them with fresh fruit, juices, milk, herbal tea, and hot cocoa.