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HAM AND CHEESE SOUFFLE 
16 slices bread, cubed with crust
1 lb. ham, cubed
1 lb. cheddar cheese, grated
1 1/2 c. Swiss cheese, grated
6 eggs
3 c. milk
1/2 tsp. onion powder
1/2 tsp. dry mustard

Spread half of bread cubes in 9 x 13 inch greased pan. Add ham and both cheeses. Cover with rest of cubes. Mix eggs, milk, onion and mustard. Pour over bread cubes and refrigerate overnight. Before baking add the following topping: 1 1/4 cup crushed Corn Flakes and 1/4 cup melted butter. Bake 40 minutes at 375 degrees. Serves 10. Note: 1 pound cheese equals 2 2/3 cups.
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