16 slices wheat or oatmeal bread, cut off crusts, then cube (Pepperidge Farms)
1 lb. cubed ham
1/4 tsp. onion salt
3 c. crushed corn flakes
1 lb. sharp Cheddar cheese, grated
1/2 c. melted butter
1/2 lb. Swiss cheese, cut into sm. pieces
6 eggs
3 c. milk
1 tsp. dry mustard
1 tbsp. minced onion

Grease 9x13 inch glass baking dish. Spread half of bread cubes on bottom. Add cubed ham, both cheeses and cover with remaining bread cubes. Mix eggs, milk, onion salt and dry mustard. Pour evenly over bread cubes and refrigerate overnight.

In morning, I get casserole out to warm up about an hour before baking so casserole won't crack when put into hot oven.

Combine crushed corn flakes with melted butter and sprinkle over casserole. Bake at 375 degrees for 40 minutes.