When my mom was cleaning out cubby holes for some renovations, she boxed up old recipe books she had and asked if I wanted them. Absolutely! I found some real gems and memories of neighbors, friends and family. The Bank of Hanover would put out a recipe book every year in the 1960s and '70s made up of employee- and customer-submitted recipes. I LOVE finding old recipes from everyday cooks, especially if they are people that I grew up around and know.
I found this recipe for a cheese casserole that was easy and seemed to be the prelude to our current quiche recipes. I decided to work with it to make it the base for leftover transformations. I know I often have bits of different cheeses in my refrigerator and usually some type of meat but not enough for a whole meal. This is the time to combine them and make a casserole that your family will love. You could add veggies, too! The combination I used in the picture is mozzarella, Colby, heals and stale bread and the cubed ham from the end pieces the local deli sells for about a buck a pound.
•1 Tbs. softened butter or margarine
•2 cups of assorted cheeses (stay away from blue cheese and strain cottage cheese to reduce the liquid if using)
•3 pieces of bread (heals, stale bread sources work well)
•1 tsp. Worchester sauce
•1 ½ cups milk
•Pinch of pepper
•Optional additions — ham, bacon, ground beef, sausage, cooked veggies and many others
Butter a 12-by-12-inch casserole dish. In a bowl, add shredded bread, cheeses and any other additions. Beat the eggs into the milk and add the Worchester sauce and pepper. Add to the bread/cheese combo and mix thoroughly. Place in the casserole dish, cover with plastic wrap and refrigerate for 1 hour and up to 24 hours. When ready to bake, preheat the oven to 350 degrees and bake for 35 minutes, until the sides and top are slightly browning. Let sit for 5 to 7 minutes and serve.
Lori Edmonds is a Reisterstown resident and can be reached via email at email@example.com.