EGG, CHEESE AND OLIVE CASSEROLE
8 slices white bread, crust
1/2 lb. Jack cheese, shredded
1/2 lb. sharp Cheddar cheese,
1 tsp. dry mustard
4 c. milk
2/3 c. ripe olives, drained
8 green stuffed olives
Butter an 8 x 13-inch baking dish. Alternate layers of
bread, cheeses and ripe olives. Beat eggs and combine with dry
mustard and milk. Pour over bread-cheese layers. Refrigerate
at least 1 hour or overnight. Bake at 350 degrees for 1 hour.
Garnish with green stuffed olives and serve. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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