Recipe of the Week 2

Cheddar Bacon Casserole

4 cups dry french bread (or toasted) cut into 3/4 in. square
1 1/2 cups shredded cheddar cheese
4 slices of bacon, crisp cooked, drained and crumbled
2 cups of milk
4 eggs, lightly beaten
2 T snipped fresh italian flat-leaved parsley
1/2 t mustard
1/4 t black ground pepper
1/8 t onion powder

In a large bowl toss together the bread cubes, cheese and bacon. Divide among or place all the mixture in a 2 qt. casserole dish. In a medium bowl whisk together the milk, eggs, parsley, mustard, pepper and onion powder. Pour over dry bread mixture. Cover and refrigerate for at least 8 hrs. and up to 24 hrs. Bake, uncovered for 25-30 for individual baking dishes or an hour or until a knife inserted in the center comes out clean for a 2 qt dish. Let stand for 5 min. before serving (will fall). Makes 6 servings- 374 calories per serving.