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Rich Ham and Cheese Strata
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A great breakfast casserole!

Susan E.


  • 3 cups (700 ml) french bread, cut into 1/2 inch cubes
  • 3 cups (700 ml) cooked ham, cubed
  • 1/2 lb (.2 kg). chedder cheese, cut into 1 inch cubes
  • 3 tbsp (45 ml) flour
  • 2 tbsp (30 ml) dry mustard
  • 3 tbsp (45 ml) melted butter
  • 4 eggs
  • 3 cups (700 ml) milk
  • Butter a straight sided 8 1/2 X 11 inch baking dish.
  • Make a layer of 1/3 bread, ham and cheese.
  • Mix flour and mustard in a cup; sprinkle about 1 tbsp (15 ml) over layer.
  • Drizzle 1 tbsp (15 ml) butter over layer.
  • Repeat with bread, ham and cheese, then flour mixture and butter to make 2 more layers.
  • Over top layer, sprinkle remainder of flour mixture.
  • Beat eggs with milk until foamy.
  • Pour over layers in baking dish.
  • Cover, chill at least 4 hours or overnight.
  • Bake uncovered at 350 degrees (175 C.) for 1 hour or until golden.
From Stuart Hall Cooks, Staunton Virginia, August 1980. (Referred to in this cookbook as a fondue but not a fondue at all.)

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