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Night Before Casserole

 Night Before Casserole
"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
12 ServingsPrep: 10 min. Bake: 1 hour

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

  • 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.
  • 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.

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Night Before Casserole (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.