Country Overnight Souffle Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
16 Slices: bread, crusts trimmed
1 cup: Chopped tomato,
4 T: Softened butter,
6: Eggs,
10 Slices: Cheddar cheese,
3 cup: Milk,
10: Thin slices cooked ham,
1/2 t: Worcestershire sauce,
1 1/2 cup: Sliced mushrooms,
1/2 t: Finely chopped chives,
1 large: Onion, minced
1/2 t: Dry mustard,
1 cup: Chopped black olives,
1 cup: Dry bread crumbs,
1 cup: Chopped green pepper,
1/2 cup: Melted butter,
Directions:
Spread one side of bread slices with butter. Place 8 slices buttered side
down in a lightly greased 9x13 inch baking dish. Layer cheese, ham,
mushrooms, onion, olives, green pepper and tomato over bread. Place
remaining bread slices buttered side up on top. Beat eggs, milk,
Worcestershire sauce, chives and dry mustard with wire whisk in bowl. Pour
over layers. Chill, covered, overnight. Mix bread crumbs with melted
butter in bowl. Sprinkle over souffle. Bake for 1 hour at 350 degrees.
Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat, 56
percent calories as fat, 2.1 g fiber, 177 mg cholesterol, 763 mg sodium
Miami Herald Food Section, 8 May 1977
Source from luhu.jp
down in a lightly greased 9x13 inch baking dish. Layer cheese, ham,
mushrooms, onion, olives, green pepper and tomato over bread. Place
remaining bread slices buttered side up on top. Beat eggs, milk,
Worcestershire sauce, chives and dry mustard with wire whisk in bowl. Pour
over layers. Chill, covered, overnight. Mix bread crumbs with melted
butter in bowl. Sprinkle over souffle. Bake for 1 hour at 350 degrees.
Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat, 56
percent calories as fat, 2.1 g fiber, 177 mg cholesterol, 763 mg sodium
Miami Herald Food Section, 8 May 1977
Source from luhu.jp