Jennifer, sorry for not getting back to you sooner. I leave it covered but I
don't think it would matter. Well except for my house I have a guide dog and
she is shedding quite abit right now so I cover everything. Hope you had a
wonderful Christmas.
Shannon
----- Original Message -----
From: "Jennifer Chambers" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 25, 2012 10:19 PM
Subject: Re: [CnD] Western Ham and Egg Casserole
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.
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