Ham Souffle
3 cups cubed french bread
1/2 pound cubed cheddar cheese
3 cups cubed ham
1 cup canned mushrooms
1 can sliced ripe olives
3 tablespoons flour
1 tablespoon dry mustard
melted butter
4 eggs — beaten
3 cups milk
salt and pepper to taste
Put bread, ham, cheese, mushrooms and olives in buttered 9 x 12″ 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 at 350 degrees.
Per Serving (excluding unknown items): 464 Calories; 28g Fat (54.4% calories from fat); 32g Protein; 21g Carbohydrate; 1g Dietary Fiber; 236mg Cholesterol; 1426mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 Fat.
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