Ham and Broccoli Casserole
8 slices white or wheat bread, torn up
1 pound shredded cheddar cheese
1 box frozen chopped broccoli (10 oz)
1 can cream of mushroom soup
1 pound cubed ham
2 cups milk
1/4 teaspoon dry mustard
Cover the bottom of a greased 9x13-inch pan with the bread. Sprinkle cheese over
Cook broccoli in boiling water just until unfrozen, drain.
Arrange on top of the cheese. Add ham.
Combine eggs, milk and mustard; lightly beat. Pour over
mixture in the pan. Store in refrigerator overnight. Spread soup over the top in
Bake at 350ºF for about 1 hour or until set. Check at 45