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Breakfast Casserole

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12 slices white bread
4 cups chopped or ground ham
1/2 cup grated sharp cheddar cheese
5 eggs
2 cups milk
1 tsp prepared mustard

1 - 10-3/4 ounce can cream of mushroom soup, undiluted
1 cup sour cream
1 cup grated sharp cheddar cheese
1 - 3 to 4 ounce jar sliced mushrooms, undrained

Trim the crusts from the bread and butter slices. Place 6 of the slices butter side down in a 9 x 13 inch baking dish. Using half of the ham, make a layer over the bread followed with a layer of half the cheese. Add the remaining slices of bread, butter side up and finish layering with the ham and cheese.

Beat together the eggs, milk, and mustard, pour over the layers. Refrigerate over night.

Preheat the oven to 325 degrees and bake for 40 minutes. While this is baking, make the sauce by combining the soup, sour cream, remaining cheese and mushrooms. Remove the casserole from the oven at the end of the 40 minutes and pour the sauce evenly over the top. Bake for an additional 20 minutes. Then broil on low for an additional 3 to 5 minutes, until golden.