Ham & Egg Casserole


1 King size loaf of bread
1 Pound Ham, chopped
10 oz. Cheddar cheese, sharp
1 Bell pepper, chopped fine
6 Eggs
3 Cup Milk
1 Teaspoon Salt
3 Handfull crushed cornflakes
1 Stick of butter, melted
.
Remove crust and butter one side of the bread. Layer 9x13 inch pan with 1/2
of the bread. (Cut to fit pan, buttered side down) Sprinkle ham, cheese then
bell pepper over the bread. Layer the rest of the pan with bread, buttered
side down. Beat the eggs with milk and salt; pour over bread. Cover with
aluminum foil and refrigerate overnight. Remove from refrigerator and let
stand 1 hour. Crush the cornflakes and sprinkle over the top. Melt the
butter and pour over the cornflakes. Bake at 350 degrees for 60 minutes.
Randy Rigg
Home Cookin 4.8 Chapter: Casseroles
Servings: 1