Toasty Cheese Bake*

We first made this in August of 1993....

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

DIRECTIONS:

1. Toast bread, butter both sides.  Set aside.
2. 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.
3. Grease or spray 9x13" pan/dish. 
4. Alternate layers of toast, meat mixture and cheese. 
5. 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.