1 to 2 cans clams, drained
4 slices of bread, cubed
2 cups cheddar cheese, grated
1 teaspoon dry mustard
3 large eggs, beaten
1-1/2 cups milk

Layer bread, clams, cheese and dry mustard in a casserole dish. Combine the eggs and milk. Pour over mixture in casserole.

Bake at 325° for about 45 minutes. Serve with mushroom soup.

Makes 6 servings.

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