Ham And Cheese Souffle

• 16 slices white bread (crusts removed), cubed
• 1 pound sliced ham, chopped
• 2 cups shredded cheddar cheese
• 2 cups shredded Swiss cheese
• 5 large eggs
• 3 cups whole milk
• 1 teaspoon ground mustard
• 1/2 teaspoon onion salt
• 2-1/2 cups crushed cornflakes
• 1/3 cup butter, melted

1. In a greased 13x9-in. baking dish, layer half of the bread, ham, cheddar cheese and Swiss cheese. Repeat layers. In a small bowl, whisk the eggs, milk, mustard and onion salt; pour over layered mixture.
2. Cover and refrigerate overnight. Combine cornflakes and butter; sprinkle on top. Bake at 375u0b0 for 40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
3. Prepare souffle as directed, omitting cornflake mixture. Cover and freeze unbaked souffle. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Prepare cornflake mixture; sprinkle over top. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

white bread, ham, cheddar cheese, swiss cheese, eggs, milk, ground mustard, onion salt, cornflakes, butter

Taken from www.tasteofhome.com/recipes/ham-and-cheese-souffle/ (may not work)