Ham, Egg and Cheese Casserole

2 cups diced cooked ham
7 slices day-old French bread, about ” thick
3 Tbsp. Butter, melted
1/2 pound Velveeta cheese, cubed
3 cups whole milk
7 eggs, beaten
Generous 3/4 teaspoon dry mustard
Generous 3/4 teaspoon salt
cup shredded sharp Cheddar cheese

The night before:

Grease a 9x13-inch casserole dish.

Spread diced ham evenly in prepared dish.

Cut French bread into cubes (about ”) and toss with melted butter. Arrange bread cubes over ham. Layer cubed Velveeta cheese over bread cubes.

Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over cheese layer. Sprinkle shredded Cheddar cheese over all. Cover dish with aluminum foil and refrigerate 8 hours or overnight.

In the morning:

Preheat oven to 350 degrees. Remove foil from casserole . Bake in the preheated oven until cheese is melted, casserole is puffy and browned, and eggs are set in the middle, about 1 hour.

The Wary Buffalo 2015