Cheese Souffle

prep time:: 30 min
total time:: 1 1/2 hr

Makes 4-6 servings

From Grandma Pat, which I think she got from Aunt Butch. We had it about every holiday morning.

ingredients

16 oz. shredded sharp cheddar
8 slices buttered bread
6 eggs
1 T minced onion
1/2 t. dry mustard
1/4 t. red pepper
1/2 t. salt
1/4 t. paprika
1/4 t. black pepper
2 1/2 cups milk

directions

Cut 4 slices of bread into cubes and place in greased 9x13 casserole pan. Cover with 1/2 of cheese. Layer the other 4 slices of bread cubes and cover with the rest of the cheese. Beat eggs well, add remaining ingredients. You can put it all in the blender. Pour over the bread and cheese mixture. Cover and refrigerate for 24 hrs. or overnight. Remove from refrigerator 30 minutes before baking to come to room temperature. Bake at 325 degrees for 1 hour.

Source: Sue Weiden