Egg and Cheese Soufflé
6 white bread slices with crusts trimmed lightly buttered and cubes
two 8 ounce cups of shredded cheddar cheese
1 cup of sliced fresh mushrooms
4 eggs, well beaten
2 cups of milk
1/2 teaspoon of salt
a dash of pepper
1/2 teaspoon of dry mustard
Layer half the bread cubes, half the cheese, and half the
mushrooms in a buttered 1 1/2 quart casserole; repeat layers.
Combine remaining ingredients. Pour into casserole. Cover and
refrigerate 12 hours or overnight.
Remove from refrigerator 1 hour before baking.
Bake, uncovered at 350ºF. for 1 hour or until puffed and brown. 6
servings*
*For 12 servings, double recipe and use a 3 quart casserole
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