What’s nice about making a bunch of these is the idea that you can make all different kinds. That way, you have one that everyone is going to like. I do all meat ones, all veggie ones, some with both, some with just extra cheese. This versatile dish is fun to mess around with and you can’t really mess it up. Once in a while I will do an all egg whites one too, just because I myself prefer that flavor. Plan on using 10 to 12 whites though if you’re going to do that.
Check out what they are saying about this recipe over at Recipe Lion:
“What a beautiful recipe this is…perfect for any occasion and especially on the holidays when you want to impress everyone with your fancy cooking skills.”
I think this casserole alone is the reason why everyone always wants to stay the night at our house!
1 stick Land O’ Lakes butter, melted and divided
16 slices white bread or challah, crusts removed
16 slices very thinly sliced Canadian bacon or ham
16 slices sliced Kraft cheddar cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon Morton salt
1/2 teaspoon dry mustard
2 4 drops Tabasco sauce, to taste
Fresh ground black pepper
3 cups milk
1/4 cup each diced red and green bell pepper
1/4 cup finely chopped green onion
2 cups lightly crushed corn flakes
Melt butter and brush inside a 9 x 13-inch casserole liberally with some of it.
Assemble 8 “sandwiches” of bread, meat, cheese, bread and fit them into the casserole in one layer. Brush the top layer with some of the melted butter.
In a medium bowl, beat the eggs with the Worcestershire sauce, salt, mustard and peppers. Whisk in the milk and pour over the bread layers in the casserole. Sprinkle the top with red and green peppers and green onion. Wrap with plastic wrap and refrigerate at least 1 hour or overnight to absorb the custard mixture.
When ready to bake, preheat oven to 350 degrees F. Combine the remaining butter (you may have to re-melt) with the crushed cereal. Sprinkle evenly over the top of the casserole and bake for 1 hour until the center is set. Let stand for at least 10 minutes before cutting into squares to serve.
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Quick Tip: Feel free to omit any veggies you don’t want to use.
Thanks again to Recipe Lion for this classically delicious recipe.