This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Cheese-Broccoli-Ham Casserole

12 slices white bread, frozen
3/4 lb. sliced process cheese
1 pkg. (10 oz.) frozen chopped broccoli
1 can (12 oz.) leftover ham or canned lunchmeat cut in chunks
1 pimento, chopped
6 eggs, slightly beaten
3 1/2 cups of milk
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon dry mustard

Using a doughnut cutter, cut 12 doughnuts and holes from 12 slices of frozen bread. Fit leftover pieces in the bottom of a buttered baking dish (9×12 inches) and cover the bread with cheese slices, then broccoli, then ham and 1/2 of the pimento.

Arrange doughnuts and holes over the top of the casserole.

Combine eggs, milk, onion, salt and dry mustard, mixing well. Pour over the casserole and cover with plastic wrap. Place in the refrigerator for six hours or overnight.

Bake the casserole uncovered at 325 degrees for 1 to 1 1/2 hours. Remove from the oven and decorate with remaining pimento before serving. Serves 12.