Cheese Souffle Casserole
(from SallyV’s recipe box)
This “old” recipe originally used Kraft Old English Cheese, which is no longer available. You can use all sharp cheddar or half cheddar and half Gruyere or any combination you choose.
You can add meat or veggies if you wish.
Quantities for half recipe are in parentheses.
Source: Barbie Q. Smith
Prep time: 20 minutes
Cook time: 60 minutes
Serves 8 people
Categories: Brunch
Ingredients
- 8 slices day-old white bread (4 slices)
- 1 pound sharp cheddar cheese, grated (1/2 lb.)
- 8 eggs (4 eggs)
- 4 C. whole milk (2 C.)
- 2 t. dry mustard (1 t.)
- 1 t. salt (1/2 t.)
- 1/2 t. pepper (1/4 t.)
Directions
-
Heavily butter a 9X13 baking dish. (8X8 baking dish if halving recipe.)
-
Remove crusts from good quality bread; cut into cubes. Arrange bread in baking dish. Sprinkle with the cheese.
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Whisk eggs, milk, mustard, salt & pepper until well blended. Evenly pour over bread and cheese.
-
Refrigerate overnight.
-
Preheat oven to 350°. Remove strata from refrigerator; bring to room temperature, 30 minutes.
-
Bake for 1 hour. Remove from over, cover loosely with foil, and let stand for 10 minutes before cutting into squares.