Christmas Casserole

Recipe by Donna Matthews
READY IN: 2hrs
SERVES: 8-12
YIELD: 1 9x13 pan




  • Cut crusts off loaf of bread.
  • Cut bread into half inch cubes.
  • Note: I have used a Pepperidge Farms type loaf or have made my own bread such as an oatmeal white bread.
  • Melt butter in a bowl and toss bread cubes to coat.
  • Grease a 9" x 13" glass casserole dish.
  • Layer bread cubes, grated cheese, mushrooms, ham, etc. in dish.
  • Combine the eggs, milk salt and pepper and beat.
  • Pour over casserole.
  • Cover with foil and let set overnight in the refrigerator so bread absorbs some of the egg mixture.
  • To bake, place casserole in larger pan with 1 inch hot water.
  • Bake, at 375 degrees (350 convection) for 1 1/2 hours or until silver knife inserted in center comes out clean. I start the baking with the foil on, then uncover for the last half hour.
  • Casserole can be cooked without the water bath, but the sides will be a little crustier. It also bakes faster this way.