Cheese Souffle This is a great dish for brunch entertainment. Marilyn is a charming master of this form of entertaining. 1/2 pound sharp Cheddar cheese, shredded 12 slices white bread, crusts removed 6 eggs 1 pint whole milk 1/2 cup margarine, or butter, melted 1 teaspoon salt 2 10 3/4 ounce can condensed cream of mushroom soup, slightly diluted, Optional ham, cubed, Optional fresh mushroom, sliced, Optional Beat eggs. Add salt and milk and beat some more. Grease 9"x 13" pan. Place layer of bread and cheese in pan. Place liquid over and let stand in refrigerator overnight. Before baking melt margarine and pour over. Bake at 350° for at least 35-40 minutes Be sure to let it rest for about 15 minutes before serving. Cubed ham may be layered over cheese prior to baking. A sauce of slightly diluted cream of mushroom soup and fresh mushrooms may also be added. Source: Marilyn Brophy