Approx. 6 leftover biscuits
1/2 lb. grated cheddar cheese
8 oz. diced ham
Sprinkle of garlic powder & seasoned salt
4 eggs beaten
2 cups milk
1/2 can of cream of mushroom soup
3/4 tsp. dry mustard
Slice biscuits into thin layers and spread over the bottom of greased 9x13 casserole. Sprinkle cheese, then ham over biscuits. Sprinkle w/garlic powder & seasoned salt to taste. Combine eggs, milk, cream of mushroom soup, and dry mustard; mix well and pour over ham. Cover & refrigerate at least 8 hours or overnight.
Remove from fridge & let stand 1 hour. Bake uncovered for approx. 45 minutes at 350° til brown & puffy. Cool, then cut into squares. Serves 10-12.
