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Egg, Cheese & Olive Casserole

October 10, 2011

8 slices white bread, crusts removed
1/2 pound Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
6 eggs
1 teaspoon dry mustard
4 cups milk
2/3 cup rip olives, drained and sliced
6 green stuffed olives

Butter a 8×13-inch baking pan. Alternate layers of bread, cheese and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread-cheese layers.

Refrigerate for at least 1 hour, or overnight.

Bake in a 350° oven for 1 hour. Garnish with green stuffed olives and serve.

Serves 6 to 8
Preparation time 1 HR., 20 Min.
Approximate calories per serving…. 450

Suggested Menu
Egg, Cheese and Olive Casserole
Buttered Peas and Carrots
Endive Salad
Lemon Ice and Cornflake Cookies

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

3 Comments leave one →
  1. October 10, 2011 3:53 pm

    Lemon ice and cornflake cookies. Is that lemon ice with a side of cornflake cookies? Or just something called Lemon Ice Cornflake Cookies?

  2. October 10, 2011 4:10 pm

    It appears to be the latter. I’m hoping it might magically appear in one of the missing sets of cards from this collection. It’s part of the mysterious appeal of these cards.

  3. Tobie permalink
    January 23, 2013 3:08 am

    Bought this pack of recipe cards in 1970. I still have this one from the pack, well worn and my favorite all time dish. I’ve tried making it “healthy”. Doesn;t work. It is wonderful.

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