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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, 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
  • Total Time
    Prep: 10 min. + chilling Bake: 50 min.
  • 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
  • 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

  • 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.
  • 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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