8 slices white bread, crusts removed
1/2 pound Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
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
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©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.