Ham Souffle
Yield
6 servingsPrep
40 minCook
60 minReady
460 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
french bread
cubed |
*
|
| ½ | pound |
cheddar cheese
cubed |
|
| 3 | cups |
ham
cubed |
*
|
| 1 | can |
mushrooms
|
*
|
| 1 | can |
olives
small, ripe, sliced |
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
dry mustard
|
|
| 1 | x |
butter
melted |
*
|
| 4 | large |
eggs
beaten |
|
| 3 | cups |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
french bread
cubed |
*
|
| 226.8 | g |
cheddar cheese
cubed |
|
| 7.1E+2 | ml |
ham
cubed |
*
|
| 1 | can |
mushrooms
|
*
|
| 1 | can |
olives
small, ripe, sliced |
*
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
dry mustard
|
|
| 1 | x |
butter
melted |
*
|
| 4 | large |
eggs
beaten |
|
| 7.1E+2 | ml |
milk
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Put bread, ham, cheese, mushrooms and olives in buttered 9 x 12 inch pans.
Mix flour and mustard. Sprinkle over layer.
Repeat until all is used. Pour a little melted butter over top.
Beat eggs and milk together. Pour over mixture in pan.
Sprinkle with salt and pepper.
Refrigerate overnight. Remove 1 hour before baking.
Bake 1 hour @ 350℉ (180℃). Serves 6.
