1 c. finely chopped onions
1 c. chopped celery
2 tbsp. butter
4 c. finely chopped, cooked ham
6 eggs, well beaten
3 c. (12 oz.) grated sharp Cheddar cheese
1-3 c. cracker crumbs
3 c. milk
1/4 tsp. pepper

Saute onions and celery in butter until soft. Stir in remaining ingredients. Line two 10x6x1 1/2 inch baking pans with Heavy Duty Reynolds Wrap. Grease foil generously. Divide ham mixture evenly between the two pans. Bake one batch, uncovered, in 350 degree oven for 45 to 50 minutes or until brown and firm in the center.

Freeze second batch. When frozen solid, lift from pan. Overwrap tightly with Reynolds wrap. Return to freezer. When ready to bake, replace frozen block in original pan. Bake covered in 400 degree oven for 1 hour, uncover, and bake until brown and firm, 30 or more minutes.