Croque Monsieur Casserole

ingredients

12 slices regular white bread
Vegetable, Canola or spray oil (for coating baking pan)
8 eggs
2 Tbsp. Dijon mustard
2 cups 2% cent milk or half-and-half cream (or a combination of both)
1 tsp. salt
8 thin slices ham
3 cups grated Gruyere or Swiss Cheese

method

Preheat oven to 350° F. Remove crusts from bread, if you wish. Place bread slices on a large baking sheet. It's alright if they overlap a little. Bake in the centre of preheated oven for 20 minutes. Turn slices over halfway through.

Meanwhile, lightly coat or spray a 9x13-inch glass baking dish with oil. In a large bowl, whisk eggs with Dijon mustard. Whisk in milk and salt. Cut ham into thick strips.

Place 6 slices toasted bread in a single layer on bottom of baking dish. It's alright to squish them in. Pour one-third of egg mixture evenly over top. Sprinkle with 1 cup cheese. Scatter ham over cheese, then sprinkle with 1 cup cheese. Cover with remaining 6 bread slices. Firmly press bread down with your hands. If it's not lying flat, trim the edges. Pour remaining egg mixture evenly over top. Sprinkle with remaining 1 cup cheese. Cover and refrigerate at least 8 hours or overnight.

When ready to bake, place oven rack in bottom third of oven. Preheat oven to 350° F. Bake cold casserole, uncovered, on bottom rack until top is golden, 45 minutes. Cut and serve.

Adapted from a Chatelaine recipe