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Gazette Premium Content Table Talk video: Egg and Cheese 'Souffle' Casserole

By Teresa Farney Published: April 30, 2014

Try this casserole the next time you want to serve an impressive brunch or lunch dish.

Teresa J. Farney, The Gazette

Egg & Cheese 'Souffle' Casserole


Yield: 8 servings

1 stick butter, melted Cooking spray 10 slices white bread 12 ounces sharp cheddar cheese, shredded 12 ounces mozzarella cheese, shredded 8 eggs, lightly beaten 3 1/2 cups half & half 1/4 teaspoon paprika 1 teaspon minced onion 1/2 teaspoon curry powder 1/8 teaspoon red pepper (ground) 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard


Spray sides and bottom of a 13-inch-by-9-inch baking dish or two (9-inch) square or round baking dishes.

Remove crusts from bread, butter each slice, and cut in cubes. Place half of the buttered cubes in baking dish (or if using two dishes, use a 1/4 of the bread) and sprinkle with half the cheddar and mozzarella cheeses (or if using two dishes, use a 1/4 of the cheese) then add the remaining bread in another layer and top with the remaining cheeses. Combine eggs, half & half, paprika, onion, curry powder, red pepper, Worcestershire and mustard. Pour over bread and cheese mixture.

Cover and refrigerate overnight.

Bake at 325 degrees for 1 hour, or until knife inserted in center comes out clean and top is lightly browned.


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