Mock Cheese Souffle - cooking recipe

Ingredients

3 c. grated sharp cheese
9 slices white Pepperidge Farm bread, spread bread with butter and flake apart
4 eggs
2 c. milk
1 tsp. salt
1 tsp. dry mustard

Preparation

Beat eggs.
Add milk, salt and mustard.
Layer bread and cheese in a casserole, ending with bread.
Pour egg mixture over. Let stand in refrigerator for at least 10 hours, or overnight. Bake approximately 1 hour at 275\u00b0.
Bake in a pan of water (have casserole room temperature before baking).