Williamsburg Souffle

• 8 slices day old egg bread
• 1/4 c. butter or margarine
• 2 c. sliced mushrooms
• 2 c. half and half
• 1 tsp. salt or to taste
• 1/2 c. minced onion
• 2 c. diced cooked ham
• 4 c. shredded Cheddar cheese
• 1 Tbsp. garlic salt
• 2 Tbsp. flour
• 8 eggs
• 2 Tbsp. prepared mustard

1. Trim crusts off bread, then cut in bite-size pieces.
2. Arrange in well buttered 13 x 9-inch baking dish.
3. Heat butter in skillet and saute mushrooms and onion about 5 minutes.
4. Spoon evenly over bread cubes.
5. Top with ham.
6. Combine cheese with flour and sprinkle over ham.
7. Beat eggs with mustard, half and half, garlic salt and salt to taste.
8. Pour into dish.
9. Cover and refrigerate for at least 4 hours or overnight.
10. Bake, uncovered, at 325u0b0 for 1 hour or until puffed and lightly browned.
11. Makes 8 to 10 servings.

egg bread, butter, mushrooms, salt, onion, ham, cheddar cheese, garlic salt, flour, eggs, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230713 (may not work)