Show Subscription Form




Night Before Casserole Recipe
Night Before Casserole Recipe photo by Taste of Home

Night Before Casserole Recipe

Publisher Photo
"ALTHOUGH AUNT EDITH served a huge pancake with generous helpings of bacon or sausage, she wasn't always quite sure it would be enough for our farm appetites. "To be extra-sure she wouldn't get caught short, she made this casserole as a backup the evening before. It could have been a meal in itself! "This bread, egg and cheese combination came out of her oven light and puffy, and your fork fairly glided through it. Even still, there was body and substance in each delicious mouthful."
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 12 servings

Ingredients

  • 12 slices white bread, crusts removed
  • 6 to 8 tablespoons butter, softened
  • 6 slices deluxe American cheese
  • 6 slices boiled or baked ham
  • Prepared mustard
  • 4 Eggland's Best Eggs, beaten
  • 3 cups milk
  • Chopped fresh parsley
  • MUSHROOM SAUCE:
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup milk
  • Dash Worcestershire sauce

Directions

  1. Spread bread with butter. Place six slices in a greased 13-in. x 9-in. baking dish. Top each bread slice with a slice of cheese and ham. Brush with mustard. Place the remaining bread slices, buttered side up, over mustard. Beat eggs and milk; pour over all. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake at 325° for 50-60 minutes or until a knife comes out clean. Let stand 5 minutes before serving. Meanwhile, heat sauce ingredients and keep warm. Garnish with parsley; serve with the mushroom sauce. Yield: 12 servings.
Originally published as Night Before Casserole in Reminisce March/April 1992, p33

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Night Before Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 20, 2014

I have made this many times. It's so easy to suit your taste! Want spicey add peppers, want sausage not ham, go for it. When I used sausage I precooked it. Then crumbled it over bread. Try diffetent cheeses like I have. Swiss cheese adds a lot of flavour too. The possibilities are endless!! Thank you !!

MY REVIEW
Reviewed Nov. 2, 2013

I made the recipe as as written, but left out the mushroom sauce. It was easy to make, but we found it somewhat lacking. The concept is great, but there wasn't enough flavor for us. I guess we just prefer bit taste. I WILL make this again, but next time I will either add more ham and mustard, or perhaps I will make it sweet and replace the ham and mustard with jam and cream cheese. Also, I might cube the bread. I used my own homemade bread and it wasn't square so didn't come out like the pictures. Regardless, I will make it again. Thank you, Reminisce, for the recipe. 8~)

MY REVIEW
Reviewed Jul. 23, 2008

This casserole is easy to make and tastes great. I've made it often for our family, and all 5 of my children love it!

Rachel Keller

MY REVIEW
Reviewed Jan. 8, 2008

This sounds delicious and quick and easy to make. But I think I would at least half it because there are only two of us.

JEA in AR

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT