Thank you, Shannon.  If I remember to do so, I'm going to make this
tomorrow.  My guide dog doesn't shedd much, but I'll cover the dish
just the same.  :-)

Have a wonderful New Year.

Jennifer

On 12/26/12, Shannon Hannah <[email protected]> wrote:
> 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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