Egg Souffle

Makes About 10 servings

Ingredients

8 slices of bread, buttered and cubed, divided
1 1/2 cups grated Swiss or Cheddar cheese, divided
2 (4 ounce) cans slice mushrooms
6 ounces cooked ham, cubed
4 small green onions, thinly sliced, include tops
1 small jar chopped pimento
5 eggs beaten
2 1/2 cups milk
3/4 teaspoon salt
3/4 teaspoon dry mustard

Directions

1. Preheat oven to 350 degrees.

2. Place half of the bread cubes in the bottom of a 9x13 inch baking dish.

3. Sprinkle with ham, onion and pimentos and half of the grated cheese.

4. Cover with remaining bread cubes.

5. In medium bowl, combine beaten eggs, milk, salt and dry mustard; beat with rotary beater until well mixed and pour over contents of casserole.

6. Sprinkle with remaining grated cheese.

7. Bake at 350 degrees for 45 minutes to 1 hour, until top is lightly browned.

8. Let stand 10 minutes before cutting into square pieces to serve.