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Egg, Cheese and Olive Casserole - Luncheon Casserole
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Recipe Information
This is an age old recipe from the early part of the 1900's. Revisit it today for luncheon fare or a different dish to serve at a buffet.

Arizona Tart

Serves/Makes:1 9 inch x 13 inch pan

  • 8 slices white bread, crusts removed
  • 1/2 lb (.2 kg). jack cheese, shredded
  • 1/2 lb (.2 kg). sharp cheddar cheese, shredded
  • 1/4 cup (60 ml) packed blue cheese
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • 8 large eggs
  • 1 tsp (5 ml) dry mustard
  • 4 cups (950 ml) milk
  • 1 cup (225 ml) ripe olives, drained and sliced
  • 8 larger green stuffed olives
  • Butter a 9 inch x 13 inch baking pan or oven proof casserole dish.
  • In a large mixing bowl, gently toss together all the cheese.
  • In the buttered pan, alternate into at least two layers, the bread down and then the cheese, season with salt, pepper (and/or cayenne pepper) and ripe olives.
  • Beat eggs and combine with dry mustard and milk in a separate mixing bowl.
  • Pour egg mixture over the bread and cheese and refridgerate for at least 1 hour, overnight best.
  • Bake at 350 degrees (175 C.) for 1 hour.
  • Garnish with the green stuffed olives and serve.

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