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)
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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