Lucy's Company Ham, Cheese, and Eggs
14 to 15 slices white sandwich bread
1 pound chopped ham (boiled or baked)
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
2 cans (3 ounces each) chopped green chilies
7 eggs
½ Tablespoon dry mustard
1 teaspoon salt
3 cups milk
1 cup crushed cornflakes, or enough to cover
¼ cup melted butter
Preheat oven to 350 degrees F. Remove crusts from bread and cut slices in half. Place half the bread in a buttered Pyrex dish. Layer with ham, Cheddar cheese, Monterey Jack cheese, and green chilies. Cover with remaining bread. Beat eggs with dry mustard, salt, and milk. Pour over casserole and let stand in refrigerator 12 hours or overnight. Before baking, cover with cornflakes and drizzle with butter. Bake for 30 to 40 minutes. Serves 8 to 12.