Egg Cheese Souffle

Submitted by: Susan Sasek
Make the night before you want to serve as it needs to be refrigerated overnight.

Serves: 6 - 8

Cooking time:

Ingredients

16 slices sandwich bread without crust
1 lb grated cheddar cheese
12 eggs
2 pints milk
2 t salt
1 c melted butter

Method

Layer bread in 9x13 casserole dish
Sprinkle with 1/2 of the grated cheese

Beat eggs with milk & salt and pour half over cheese in dish

Do 2nd layer -- cheese, then remaining eggs

Leave in refrigerator overnight

Bake 350 F for about 45 minutes.
Good idea to put cookie sheet under casserole dish to catch any that spills over while baking.

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