Cheese “Souffle” Casserole

Cheese “Souffle” Casserole

8 slices bread, crust removed

8 ounces Cheddar, Swiss or American cheese, grated

1 C. cooked and chopped meat or shrimp (optional)

4 eggs

1 C. light cream or milk

1 C. evaporated milk

1/4 t. salt

1 T. parsley


Lightly grease Crock-Pot. Alternate layers of bread and cheese and, if desired, meat.

Beat together eggs, milk, salt and parsley. Pour over bread and cheese in Crock-Pot. Sprinkle top with paprika.

Cover and cook on Low for 3 to 4 hours.


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