Ham and Broccoli Casserole
8 slices white or wheat bread, torn up
1 pound shredded cheddar cheese
1 box frozen chopped broccoli (10 oz)
1 can cream of mushroom soup
1 pound cubed ham
2 cups milk
1/4 teaspoon dry mustard
Cover the bottom of a greased 9×13-inch pan with the bread. Sprinkle cheese over the bread.
Cook broccoli in boiling water just until unfrozen, drain. Arrange on top of the cheese. Add ham.
Combine eggs, milk and mustard; lightly beat. Pour over mixture in the pan. Store in refrigerator overnight. Spread soup over the top in the morning.
Bake at 350ºF for about 1 hour or until set. Check at 45 minutes.