Breakfast Casserole

16 slices bread, crusts removed

Margarine

8 oz. cheddar cheese, shredded

6 oz. ham, chopped

4 eggs

3 c. milk

1/2 tsp. salt

1/2 tsp. dry mustard

1/2 c. margarine, melted

3 c. cornflakes, made into crumbs

Butter each slice of bread with margarine. Place 8 slices of bread, buttered side down, in a 9x13-inch dish. Cover these slices with the cheese and ham. Put remaining 8 slices of bread on top of cheese and ham, buttered side up. Beat eggs, milk, salt and dry mustard together, and carefully pour over bread. Cover with foil and refrigerate overnight. The next day mix the melted margarine and cornflake crumbs. Put this mixture on top and bake at 350 for 1 hour. Cool slightly before serving.

Mrs. Mike (Noreen) Knudson

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987