Lois’ Baked Cheese Sandwiches recipe is an easy breakfast casserole recipe that comes together quickly and results in a puffy, cheesy slice of goodness.
Casserole, A Dish or a Food?
The answer is both. A casserole is a covered dish historically made from earthenware and now fabricated from glass, cast iron, or aluminum.
It is also a one-pot meal that became popular in the twentieth century and most likely saw its origins during times of scarcity, like during WWI and the Depression. Brands like Campbell’s bolstered the popularity with the publication of Campbell’s Helps for the Hostess pamphlet suggesting that its condensed soups would help homemakers become more efficient in the kitchen by replacing fussy sauces. And women’s magazines during the 1950’s promoted these easy-to-prepare meals as the remedy from kitchen drudgery.
How to Make Lois’ Baked Cheese Sandwiches aka Easy Breakfast Casserole
It’s easy to understand why this recipe would be called a Baked Cheese Sandwich. It has two slices of bread with a filling in the middle. But what about the egg custard you ask? Well, I would make the argument that it bears a similarity to the egg custard used to make the Monte Cristo Sandwich popular in the 1950s (I believe that the recipes from Ruth’s recipe box were collected during that time) but rather than frying the sandwiches they are baked.
The first and most important step in making this breakfast casserole is to grease the pan. If you don’t, you’ll be sorry. Trust me on this one. I like to use butter.
Line the bottom of the baking dish with 6 slices of bread. Place the cheese over the slices, spread the remaining slices with mustard and place them on top of the cheese mustard side down.
Whisk the egg, milk, and salt together and pour over the sandwiches, place in the refrigerator and allow the sandwiches to soak up the custard mixture for an hour. Bake in an oven that has been heated to 350˚F for 40 – 50 minutes. You want the centered to be set and the edges golden brown.
I imagine that Lois served this at a ladies brunch along with a ginger punch and an ambrosia salad.
Add 1 hour to stand before cooking
- 12 slices bread crusts removed
- 1/2 pound sliced cheese
- 1 tablespoon yellow mustard
- 4 eggs
- 2½ cups milk
- 1 teaspoon salt
- Grease a 13” x 9” baking dish.
- Arrange half of the bread on the bottom of the baking dish.
- Top each slice of bread with a slice of cheese.
- Spread the remaining slices of bread with mustard and place mustard-side down over the cheese slices.
- In a large bowl, beat the eggs with a whisk or fork until the yolk and whites are combined. Add the milk and salt and mix until well combined.
- Pour over the bread, refrigerate and allow to stand for one hour.
- Heat oven to 350˚F.
- Bake in the center of the oven for 40 - 50 minutes until center is set and outside edges are golden brown.
- Serve hot.
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Baked cheese Sandwiches by Lois