Title: Country overnight souffle
 Categories: Brunch, Ham, Eggs, Vegetables, News
      Yield: 12 Servings
 
     16    Slices bread, crusts trimmed
      4 T  Softened butter
     10    Slices Cheddar cheese
     10    Thin slices cooked ham
  1 1/2 c  Sliced mushrooms
      1 lg Onion, minced
      1 c  Chopped black olives
      1 c  Chopped green pepper
      1 c  Chopped tomato
      6    Eggs
      3 c  Milk
    1/2 t  Worcestershire sauce
    1/2 t  Finely chopped chives
    1/2 t  Dry mustard
      1 c  Dry bread crumbs
    1/2 c  Melted butter
 
  Spread one side of bread slices with butter.  Place 8 slices buttered
  side down in a lightly greased 9x13 inch baking dish.  Layer cheese,
  ham, mushrooms, onion, olives, green pepper and tomato over bread.
  Place remaining bread slices buttered side up on top.  Beat eggs,
  milk, Worcestershire sauce, chives and dry mustard with wire whisk in
  bowl. Pour over layers.  Chill, covered, overnight.  Mix bread crumbs
  with melted butter in bowl.  Sprinkle over souffle.  Bake for 1 hour
  at 350 degrees.
  
  Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat,
  56 percent calories as fat, 2.1 g fiber, 177 mg cholesterol, 763 mg
  sodium
  
  Miami Herald Food Section, 8 May 1977