Layer potatoes, onion, Cheddar cheese, ham and Mozzarella cheese in greased 9 x 13-inch baking dish. Beat eggs in bowl. Add milk and salt; mix well. Pour over layers. Cover and chill 3 hours or overnight. Bake at 350\u00b0 for 1 hour. Let stand for 10 minutes before cutting into squares to serve. Serves 9 to 12.
Beat eggs, add cooled sausage or ham.
Add other ingredients.
Pour into 9x13-in.
Pyrex dish (3 qt).
Cover with Saran wrap and refrigerate overnight.
Let sit out one hour before baking.
Bake at 350\u00b0F.
until puffed and lightly browned.
Cook ham in butter until lightly browned.
Add the beaten eggs and scramble.
Put into greased 14 x 18-Pyrex pan.
Make a white sauce of the flour, butter and milk.
Add cheese and salt and pepper to taste.
Cook until cheese is melted.
Pour over the eggs-ham in casserole.
Sprinkle buttered crumbs on top and a dash of paprika on all.
Bake at 375\u00b0 for 30 minutes.
This may be made the day before and baked at breakfast time.
Prepare a 9 x 13-inch casserole by greasing with butter or margarine.\tArrange in layers of bread, shrimp or ham, cheese and repeat with another layer.\tBeat eggs well; add mustard, salt and milk.
Pour over all.
Let stand overnight in refrigerator.
Bake 1 hour at 350\u00b0.
ut on top of the casserole.
Bake in 375\u00b0F
Preheat oven to 350\u00b0F.
Lightly brown smoked sausage and ham in large skillet over medium heat.
Stir in milk and flour; bring to a boil, stirring constantly.
Stir in pasta and cheeses. pour sausage mixture into small casserole dish; pour pasta sauce over top.
Bake covered, 25 minutes.
Uncover and sprinkle with bread crumbs; place under broiler to brown topping.
Cook egg noodles in boiling water with 1 tsp salt. Drain.
While the noodles are cooking, microwave peas 5 minutes; drain any accumulated water and set aside.
Combine ham, cheese, soup, milk and mustard in a 3-qt casserole while the peas are cooking.
Add noodles and peas; stir to blend. Microwave on high 6-8 minutes, stirring once.
Serve immediately.
ightly greased ovenproof casserole dish- 1/2 of the ham, 1/2
Sprinkle cracker crumbs in buttered casserole.
On top of cracker crumbs, layer half of chopped eggs, 1/4 of sauces, half of ham and 1/4 of sauces.
Repeat layers, topping with crumbs.
Bake for 30 minutes at 350\u00b0.
Layer bread, ham and cheese twice.
Mix eggs, milk, salt and mustard.
Pour over layers.
Refrigerate overnight.
Bake at 300\u00b0 for 55 to 70 minutes.
Serves 6 for breakfast.
Spread butter on both sides of bread.
Cut bread into cubes. In a big bowl, combine bread, ham, cheese, salt and pepper. Separately beat eggs until foamy.
Stir in milk with eggs.
Add eggs to bread mixture.
Mix well.
Pour into lightly greased 13 x 9 x 2-inch pan.
Cover and refrigerate overnight.
Before baking, remove cover.
Bake at 350\u00b0, uncovered, for 1 hour.
Serves 10 to 12.
ntil ready to proceed with recipe.).
Saute onion in olive
Spread butter on both sides of bread and cut into small cubes. Combine bread cubes, ham, cheese, salt and pepper; stir well. Beat eggs until foamy; add the milk.
Add to ham mixture; stir well.
Spread butter on both sides of bread slices.
Cut into small cubes.
Combine bread cubes, ham, cheese, salt and pepper; stir well.
Beat eggs until foamy.
Stir in milk.
Add egg mixture to ham mixture, stirring well.
Pour into a lightly greased 13 x 9 x 2-inch baking pan.
Cover and refrigerate overnight.
Bake, uncovered, at 350\u00b0 for 1 hour, or until golden brown.
Serve immediately.
Yields 10 to 12 servings.
Spread margarine on one side of bread; remove crusts and cut into small cubes.
Combine cubes, ham, cheese, salt and pepper; stir well.
Beat eggs until foamy.
Stir in milk.
Add egg mixture to ham mixture; stir well.
Pour into lightly greased 13 x 9-inch pan.
Cover and refrigerate overnight.
Bake uncovered at 350\u00b0 for 1 hour.
Serves 10 to 12.
Grease or butter a baking dish. Layer sliced raw potato and chopped ham (as much as you want). Potatoes, ham, then more potatoes. Sprinkle with chopped onion and chopped green pepper if you want. Sprinkle with salt and pepper.
White Sauce= Melt 1 Tbsp butter in a pan, stir in 1 Tbsp. flour and then slowly add 3/4 cup milk. Cook (med heat) until thickened and bubbly. Add shredded cheddar cheese and cook and stir until melted (turn-down to Low heat). Pour over ham and potatoes. Place in oven and bake about 30 -35 minutes.
Cook sausage, breaking it up, and drain.
Mix all ingredients. Put in a 7 x 12-inch pan and refrigerate overnight.
Bake at 350\u00b0 for 35 minutes.
Let rest for 10 minutes prior to cutting.
A little of Tony Chachere seasoning can be added.
This recipe can be altered by using more bread and/or less cheese with same results.
Mix all ingredients in greased casserole dish.
Bake 1 hour at 325\u00b0.
Cook the potatoes in boiling salted water for about 20 mins.
Heat the oil in a frying pan and fry the ham for 2-3 mins.
Preheat the oven to 400\u00b0F. Bring the milk and butter to a boil in a pan. Drain the potatoes, pour the hot milk over them and mash. Spread the mashed potatoes into 4 small ovenproof baking dishes and put a slice of ham in each, followed by a slice of pineapple slices and the cherry tomatoes. Sprinkle them with cheese and season with coarse pepper. Bake for 5-10 mins until the cheese has melted.
Butter bread placing buttered side on bottom of pan.
Layer the Cheddar cheese, Velveeta cheese and ham, sausage or bacon on top of bread.
If bacon or sausage is used, brown and fry.
Mix the rest of ingredients together and pour on top.
Cover with foil and refrigerate overnight.
Bake 1/2 hour, covered, then 1 hour uncovered in a 350\u00b0 oven.
Let stand 5 to 10 minutes before serving.