QueenBeeGrannyJean
02-19-2007, 04:04 PM
Can be made up to 24 hours ahead of time.
12 slices white bread, crusts trimmed
12 slices Bacon, crisply cooked, crumbled
2 cans (4 oz. each) sliced mushrooms, drained
4 green onions, sliced
1 lb. (16 oz.) VELVEETA cut up into slices
9 eggs
3 cups milk
PLACE 6 of the bread slices on bottom of greased 13x9-inch baking dish;
top with bacon, mushrooms, onions and VELVEETA. Cover with remaining 6 bread slices.
BEAT eggs and milk with wire whisk in large bowl until well blended; pour over bread.
Cover and refrigerate at least 1 hour or up to 24 hours.
PREHEAT oven to 350°F. Bake casserole, uncovered, 50 min. to 1 hour or until
knife inserted in center comes out clean. Let stand 10 min. before serving.
12 slices white bread, crusts trimmed
12 slices Bacon, crisply cooked, crumbled
2 cans (4 oz. each) sliced mushrooms, drained
4 green onions, sliced
1 lb. (16 oz.) VELVEETA cut up into slices
9 eggs
3 cups milk
PLACE 6 of the bread slices on bottom of greased 13x9-inch baking dish;
top with bacon, mushrooms, onions and VELVEETA. Cover with remaining 6 bread slices.
BEAT eggs and milk with wire whisk in large bowl until well blended; pour over bread.
Cover and refrigerate at least 1 hour or up to 24 hours.
PREHEAT oven to 350°F. Bake casserole, uncovered, 50 min. to 1 hour or until
knife inserted in center comes out clean. Let stand 10 min. before serving.