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Ham and Cheese Souffle

2 reviews
Total Time
Prep: 15 min. + chilling Bake: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Airy Murray

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 15, 2022

I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. —Airy Murray, Williamsport, Maryland

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Can you freeze Ham and Cheese Souffle?

Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Test Kitchen Approved

Ham and Cheese Souffle

2 reviews
Prep Time 15 min
Cook Time 40 min
Yield 10 servings

Ingredients

  • 16 slices white bread (crusts removed), cubed
  • 1 pound sliced ham, chopped
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Swiss cheese
  • 5 large eggs
  • 3 cups whole milk
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion salt
  • 2-1/2 cups crushed cornflakes
  • 1/3 cup butter, melted
Text Ingredients

Directions

  1. In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture.
  2. Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 533 calories, 26g fat (16g saturated fat), 193mg cholesterol, 1171mg sodium, 45g carbohydrate (8g sugars, 1g fiber), 30g protein.

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