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Night Before Casserole

My family has a big farm appetite. To be extra-sure I don't get caught short at breakfast-time I make this casserole as a backup the evening before. It could have been a meal in itself! It comes out of the oven light and puffy, but there's enough egg, cheese and meat to be hearty. —Marion Kirst, Troy, Michigan
  • 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 large eggs, beaten
  • 3 cups whole milk
  • Chopped fresh parsley
  • MUSHROOM SAUCE:
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup whole milk
  • Dash Worcestershire sauce

Directions

  • Spread bread with butter. Place six slices in a greased 13x9-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. Serve with the mushroom sauce; garnish with parsley.

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