Saturday, December 16, 2017

Morning Casserole

One 16-18 oz loaf of potato bread
1/2 lb of thinly sliced turkey ham
2 cups of shredded cheddar cheese
6 eggs
1/4 cup onions, finely chopped
1/4 cup green peppers
1/2 tsp mustard
1/2 tsp freshly ground pepper
1/2 tsp Worcestershire sauce
3 cups milk
2 tbs butter
Dash of Tabasco sauce

* This recipe needs to be assembled the evening before you plan to serve it.

  1. Cut the crust off the bread. Pulse them in a blender or food processor until coarsely chopped. Set aside 1-1/2 cups of the crumbs until morning. The remainder can be used for something else.
  2. Line a 13 x 9 greased baking pan with a layer of bread (you can cut to fit)
  3. On top of that layer, evenly spread out the turkey ham.
  4. Sprinkle with cheese.
  5. In a separate bowl, beat the eggs with a whisk until well combined.
  6. Whisk in the milk
  7. To the eggs/milk add the onion, green pepper, dry mustard, black pepper and Worcestershire sauce. Whisk until well combined.
  8. Pour the egg/milk mixture over the bread, meat and cheese. Cover and refrigerate over night.

The next morning.....

  1.  Preheat oven to  350◦ 
  2. Melt the butter. Stir into the reserved bread crumbs.
  3. Sprinkle the bread crumbs evenly over the refrigerated casserole.
  4. Bake for 1 to 1-1/4 hour or until set and a nice golden brown.

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