No Crust Ham and Cheese Souffle

14-16 slices of white bread (remove crust & cut the remaining bread into cubes)
1 lb. cubed ham (great with leftover ham or ham slices)
1 lb. sharp cheddar cheese, grated
1 1/2 lb. Swiss cheese, grated
6 eggs, beaten
3 cups milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
Dash of paprika
3 cups crushed cornflakes*
1/2 cup melted butter*
Prepare a 9×13″ glass baking dish.
Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar cheese, and Swiss cheese, and top with remaining bread.
In a bowl, beat together the eggs, milk, and onion salt, dry mustard, and paprika. Pour evenly over bread. Cover, and refrigerate overnight.
Next morning, before baking:
Preheat oven to 375’F.
Combine crushed cornflakes & butter for the topping. Spread evenly over casserole.
Bake at 375’F. for 40-50 minutes. Let stand a few minutes before serving.

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