INGREDIENTS:
- 16 slices white bread (or very light/fluffy wheat bread)
- Butter
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 Tbsp. prepared mustard
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 2 eggs, slightly beaten
- 1 and 1/2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dry mustard
- Toast bread, butter both sides. Set aside.
- Cook meat, onion, celery, prepared mustard and salt/pepper until meat is brown and the onion and celery is tender. If there is visible fat in the pan, pour it off.
- Grease or spray 9x13" pan/dish.
- Alternate layers of toast, meat mixture and cheese.
- Pour mixture of eggs, milk and dry mustard over the top. Bake uncovered for about 40 minutes at 350-degrees.
*I doubled this recipe which was contributed by Irene Zoromski and found in the Thorp Centennial Christian Women's Cookbook (1893 - 1993). This is a thick 520 page recipe book and so full of 'GOOD'ness with recipes for cooking, baking, canning, freezing, pickling, jelly-making, etc. I found this book in 1993 through a write-up in our AGRI-VIEW farm paper-- it sounded like a winner at $15, so I ordered it through the mail, and I am glad that I did.
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