Shannon, I've been looking for this type of recipe; thank you for printing it here. One question: When you let it stand at room temperature for thirty minutes, should it remain covered? Perhaps it doesn't matter one way or the other? Thanks much.
Jennifer On 11/28/12, Shannon Hannah <[email protected]> wrote: > Western Ham and Egg Casserole > > Make this casserole the night before, then refrigerate and pop it in the > oven in the morning. > > . 8 slices white bread, crust removed, cut into cubes > . 2 cups (8 ounces) shredded Cheddar cheese > . 1 1/4 cups cubed, cooked ham (about 8 ounces) > . 1/2 cup finely chopped onion > . 1/4 cup finely chopped green bell pepper > . 6 eggs, beaten > . 3 cups milk > > Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle > with cheese, ham, onion, and green pepper. Whisk together eggs and milk; > pour over ham and cheese mixture. > Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 > minutes. Bake, uncovered, at 350° for 40 minutes or until set. > Serves 8. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
