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Heartwings Love Notes 999 - Bread and Cheese Casserole

Heartwings says, "A frugal cook makes use of every scrap of good food."

I do not remember my mother ever making this casserole. She tended to use rice or pasta—usually macaroni in her casserole dishes. These were never served at lunch. My dad came home to eat the noon meal, which was normally some kind of meat, poultry or fish, a vegetable and all too often, potatoes, boiled in their "jackets" as she called it. As a result, I grew up disliking potatoes, especially boiled ones.

I find it surprising she never made this casserole because it is a frugal way to feed any number of people using bread that might otherwise go to waste or to feed animals of one sort or another. I discovered the recipe somewhere and wrote it down in my original recipe notebook—one of those school notebooks with a black and white marbled cover. On the inside back cover is a precious photo of my young children from fifty plus years ago.

The notebook is almost full of recipes from a variety of places, some with the names of friends who gave them to me. Most of them have been made numerous times and many are spotted and splashed with food stains. I have collected recipes for as long as I can remember. After that notebook, I had used a ring binder and pasted the pages with recipes cut from newspapers and magazines. I gave that one to one of my daughters who put it in the attic of her summer home where mice, attracted to the food spatters devoured much of it.

The recipe can be adapted to serve one or many. It will double or divide, and the amounts of the ingredients are flexible. I never measure them myself, so I will set down an approximate quantity and you can have fun making it to suit yourself. To serve four you will need a two quart casserole. Preheat the oven to 350 and plan on forty-five minutes or perhaps more to bake it.

Ingredients: softened butter, half to one stick, 6 to 8 slices bread of any kind except pumpernickel or rye, 2 eggs 2 cups any kind of milk, 2 or more cups grated cheddar or Colby jack block cheese. Hint: You can shred the cheese in your food processor to make it easier. You can also blend different kinds of cheese for fun.

Method: Butter bread lavishly and cut into 1 inch squares. Layer in well greased casserole alternating cheese and sprinkled herbs. End with cheese on top. Beat eggs in a bowl and add milk, salt and pepper. Beat well and pour over bread, cheese and herbs. Put into oven and bake at 350 for 45 or so minutes, until brown around the edges and cheese is bubbly. Serve to 4 or even 2 and reheat leftovers which are good the next day or whenever served.

May you and those you share it with enjoy this simple casserole.
Got any easy recipes to share? Food stories to tell? I so appreciate your comments and thoughts. Please write to me at tashahal@aol.com, and for more love notes, check out www.heartwingsandfriends.com. Thanks!
 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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