Ingredients
- 1/2 cup (1-stick) Butter, Softened
- 16 slices whole wheat bread, crusts trimmed
- 8 slices sharp cheddar cheese
- 8 slices of cooked ham
- 6 eggs
- 3 cups skim milk
- 1/2 teaspoon dry mustard
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon butter
- 1 cup crushed cornflakes
- 1/2 cup (1 stick) butter, melted
Directions
- Preheat the oven to 350 degrees.
- Spread 1/2 teaspoon butter on one side of each piece of bread.
- Place one-half of the buttered bread slices in a well greased 9×13 inch baking pan.
- Top each with a slice of the cheese and ham.
- Place the remaining bread slices buttered side up on the top of the ham.
- Beat the eggs, milk, and dry mustard in a bowl.
- Pour over the bread.
- Chill for 8-10 hours.
- Saute’ the mushrooms in a 1 tablespoon butter in a nonstick skillet until tender.
- Spread over the bread.
- Mix the cornflakes and 1/2 cup melted butter in a bowl.
- Sprinkle over the top.
- Bake for 45 minutes.
Recipes Source: National Extension Association of Family and Consumer Sciences. (Living Well, More than a Cookbook)
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{ 2 comments… read them below or add one }
I notice you use dry mustard, interesting. I wonder how it works in sweet potato casserole. Gotta try it and see.
This is great for popping in the oven really early Thanksgiving morning so I can feed the troops and then get started on cooking dinner. Thanks!
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