This is one of my favorite make ahead recipes for company. I first made it when Jason and I had only been married a couple of years. It was then that I really threw myself into cooking and enjoyed making new recipes daily. For fun I followed a once a month cooking plan and made every single recipe in the book whether it looked good or not. How would I know right? This was the recipe in the entire plan that surprised me. I thought it looked okay, but it was delicious and so easy to throw together and have ready for company.
Ingredients:
6 slices of bread cut in cubes
2 cups cheddar cheese, shredded
1 cup cooked cubed ham
1/4 cup chopped green or red pepper
¼ cup finely chopped onion
6 eggs
3 cups milk
In a 13×9 inch baking dish mix the bread cubes, cheese, ham, peppers and onions. I like to use cubed homemade white bread when I have it. This time I didn’t have any peppers though I love them in the casserole. I also substituted dried minced onions for the chopped onions for my little eaters that object to onion.
Whisk eggs and milk in a mixing bowl and pour over the bread, ham, and cheese. If making ahead, cover with foil and freeze. You can also assemble the night before and refrigerate it. Just put it in the oven in the morning.
To prepare thaw the casserole then bake at 375 degrees for 45 minutes. It serves about 8 -10.
Another recipe that I can vouch for. I enjoyed it last week at your house.
I tried to make every recipe in my cookbook, too, back before I had kids. My husband thought I was funny that I wanted to check off all the recipes. I wrote beside each one whether it was good, dry, fabulous, tasteless, etc. I’ve used those notes now for the past 15 years!
I tried this recipe and my whole family loved it. I did have to cook mine longer, but maybe I need to check the temp. in my oven. Thanks for a great recipe that my family definitely wants fixed again.
About how many cups is that? I have to use gluten-free bread and it’s much smaller than regular sized bread. So I have to go by cups, not pieces of bread. Sure looks yummy!
@Momstheword, I usually use homemade bread so the slices aren’t perfect either. I use(roughly) 1 cup bread cubes per slice or five-six cups for the recipe.
I have this in the oven right now! Second time making it. Yummy! The only thing I do differently is sauté the onions and peppers in a little butter before adding to casserole and I use a couple more eggs. 😉
That sounds yummy! I’m so glad you like it!
Tried this today. Went exactly by recipe. Cooked for 45 min at 375 and the outside of the casserole was browned and delicious. Unfortunately the breading inside the casserole was soft and smushy. Next time I’ll prob add less milk (maybe 1.5 cups) and cook an add’l 15 minutes. Maybe add chopped green pepper as well.
Thanks for your additions Caren! I think every oven is a tad different. Also the density of the bread and such things make a difference. Great way to make it your own!
Do you take of the foil before baking? Thanks
Yes, I take the foil off!
This was excellent. I did add an extra egg, about a cup of sliced mushrooms, and some seasoned salt.
I don’t have the peppers but want them so I think I will try to substitute 1 cup of salsa for a cup of milk
I wouldn’t have thought of that! Tell me how it comes out?
How long does this last in the fridge after being prepared? Has anyone had it laat 7 days?
In the fridge I’d just keep it over night. If you want to make it a week ahead just freeze it, and then put it in the fridge the night before you want to bake it.
I made a recipe quite similar to this for children ata child day care. I always removed plastic converting and foil covering early morning. Discard plastic .spray foil that would possibly come into contact with casserole and replace it over egg mixture up to last 30 min of cooking time. I also used a small amount of celery seed in mixture. I used a stick of melted butter for additional flavoring. The foil was removed to allow for slight browning of egg mixture during remaking bake time. Always lets it set up for 10 to 14 min prior to serving.
I know this is quite an old post. I’m about to make the recipe right now. It sounds easy and delicious, but my question is….
“What’s a once a month cooking plan?” Was it a cookbook so long ago? I don’t enjoy cooking usually, but have a husband and 3 kids, so do it as a necessity, I usually cook enough for leftovers, so I only have to cook a few times a week, but would love to know more about once a month cooking.
Also, I used to have a menu plan subscription and would also get joy and excitement out of trying every single recipe whether it looked good or not, and then marking it with notes and stars as ratings from everyone who tried it. 😉😂
Yes! Once a Month Cooking is the name of the cookbook. It was a great way to make a lot of meals at one time! Oh I love that you would try all the recipes and mark them too. I still use my old cookbooks a lot and rely on my markings from many years ago. 🙂 I hope you like this recipe. It’s so easy and flavorful.
Would normal bread work? Or only homemade? Looks yummy!
Hi! Normal bread would totally work, however I think since it is not as dense it may be soggier? You could try reducing the liquid or adding extra bread.
I should have cut the milk in half:/ Mine was mushy. But, I also used 1% milk and regular white bread. With some adjustments next time, I know it will be great because the flavor is definitely there. Thanks for sharing this recipe!