Here's an easily-assembled casserole main course from one of Organic Valley's egg providers, Shana Berg of Coon Valley, Wisconsin. "I use this recipe during the school year," says Shana. "Everything is ready to go in the morning, so my kids get a great start to their busy days." It would work equally well at brunch or dinner.
Arrange 6 slices bread in a buttered 13-by-9-by-2-inch pan. Spread ham strips evenly over bread. Spread cheese evenly over ham. Cover with remaining bread. Beat eggs, and then mix in milk, mustard and salt until well combined. Pour evenly over bread. Cover pan and refrigerate 8-16 hours.
Heat oven to 300 degrees. Spread crushed cornflakes evenly over the casserole. Drizzle evenly with melted butter. Bake 1hour. Cut into squares.
Note from the Food Editor: For a color and flavor accent, sprinkle green onions on the dish when it comes out of the oven. When I served this at a potluck recently, everyone at the table went back for seconds—and one for thirds!