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Night Before Casserole

Total Time

Prep: 10 min. + chilling Bake: 50 min.

Makes

12 servings

My family has a big farm appetite. To be extra sure I don't get caught short at breakfast, I make this casserole as a backup the evening before. It could be 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
Night Before Casserole Recipe photo by Taste of Home

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
  • MUSHROOM SAUCE:
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/3 cup whole milk
  • Dash Worcestershire sauce
  • Chopped fresh parsley

Directions

  1. Spread bread with butter. Place 6 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.
  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. Serve with the mushroom sauce; garnish with parsley.

Nutrition Facts

1 serving: 276 calories, 15g fat (7g saturated fat), 101mg cholesterol, 745mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 14g protein.

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