Breakfast Casserole

16 slices of bread (no crust) cut each piece into four square pieces.

Spray 9”x13” baking dish and then make a layer of 1/2 of the bread.

3/4# Mexican shredded cheese (Mexican cheese is 1/2 white &1/2 cheddar, less fat than just cheddar).  Cover bread.

1 cup diced ham     

Spread around on the cheese.

Place the rest of the other bread on top.

Blend: 1/2 cup butter (melt some but not hot when you add)

             8 eggs

             2 cups milk

             1 teaspoon salt

Pour over top, cover with plastic wrap, and refrigerate over night.

Bake at 325 degrees for 45 minutes or until golden brown.

From the Kitchen of Elaine Sanders