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Enjoy a delicious breakfast meal by preparing this dish the night ahead.
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INGREDIENTS
3 cups diced ham
3 cups bread cubes
1/2 pound Block Cheddar cheese, grated (16 ounces, pre-shredded)
1 Cup of fresh mushrooms, sliced
1 teaspoon of dry mustard
3 Tablespoons flour
3 cups milk
4 eggs
Sauce:
1 chicken bouillon cube
3/4 cup hot water
1 can cream of chicken soup
Kitchen Equipment Needed:
9" x 13" baking dish, greased
Mixing bowls
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DIRECTIONS
- In a bowl, mix ham, bread cubes, cheese and mushrooms. Combine well and add mustard and flour. Transfer into a 9 x 13-inch greased pan.
- Whisk milk and egg then pour over the mixture.
- Use another bowl and fill it with 3/4 cup of hot water. Dissolve 1 chicken bouillon cube then add a can of cream chicken soup. Stir for an even blending.
- Pour mixture into the pan. Tent with foil and refrigerate overnight.
- For baking, prepare the oven to 350 degrees setting. Remove the foil and bake for an hour without removing the foil. Bake for another 25 minutes longer, removing the foil. Let it rest for 10 minutes prior to serving.
- Makes 12 servings.
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Recipe Comments |
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| Von Woodford: I need some advice for my blog….I like your layout. Can you help me? 4 1 3
Nestor Brathwaite: This blog is great. How did you come up witht he idea? 4 3 1
Dee Chisolm: How often do you write your blogs? I enjoy them a lot 3 6 7
Darrick Guethle: I like the layout of your blog and I’m going to do the same thing for mine. Do you have any...
hanna M: Looks really yummy, gonna try this out
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