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Bread And Cheese Souffle

by Terri Wentzell

Prep
Cook
Serves 8people
Ingredients
11-12
slices of white bread
1
large tomato, cut in thin wedges
1
tsp seasoned salt
1
tsp dry mustard
1/4
tsp paprika
2
cups shredded cheddar cheese
2
cups milk
2
tbsp margarine, softened
5
eggs
1/8
tsp pepper
1
tbsp onion, minced
1
tsp Worcestershire sauce
Directions
1.
Lightly grease a 1 1/2 quart casserole dish.
2.
Trim crusts from bread. Spread one side of each slice of bread with margarine. Arrange 2-3 slices on bottom of dish. Take remaining slices and put them together sandwich fashion. Slice each sandwich in half diagonally. Stand sandwiches spoke fashion around the edge of casserole. Place a tomato wedge between each sandwich wedge.
3.
Beat eggs, milk, and seasonings. Stir in cheese. Pour mixture over bread, covering completely.
4.
Cover dish and refrigerate for at least 1 hour.
5.
Preheat over to 325. Bake for about one hour or until knife inserted in center comes out clean.

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