Williamsburg Souffle

• 6 to 8 slices day-old bread
• 2 c. fresh mushrooms
• 1 onion
• 2 c. diced ham
• 4 c. grated Cheddar cheese
• 2 Tbsp. flour
• 8 eggs
• 2 Tbsp. prepared mustard
• 3 c. milk
• 1 tsp. garlic salt

1. Remove crust from bread; cut or break into bite-sized pieces and arrange in well-buttered 9 x 13-inch (or larger) Pyrex baking dish.
2. Heat 4 tablespoons butter in a skillet and saute sliced mushrooms with finely chopped onion for 5 minutes.
3. Spoon evenly over bread cubes.
4. Distribute ham over mushrooms.
5. Dust the grated cheese with flour and sprinkle over ham.
6. Beat eggs and add mustard, milk and garlic salt.
7. Pour over mixture.
8. Bake uncovered at 350u0b0 for 45 to 60 minutes (until puffed and brown).
9. May be assembled and refrigerated overnight before cooking.

bread, fresh mushrooms, onion, ham, cheddar cheese, flour, eggs, mustard, milk, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085561 (may not work)