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Asparagus or Mushroom Soufflé Casserole

12 eggs
1 Cup half and half
1 Cup milk
¾ pound shredded cheddar cheese (2 C)
¼ pound shredded fresh parmesan cheese (1/2 C)
1½ tsp dry mustard
½ tsp pepper
½ tsp salt
2 Tbsp chopped chives
1 Tsp ground marjoram
½ to 1 pound chopped and steamed asparagus or mushrooms

In a greased 9 x 12 baking dish, place cheese on bottom.  Beat eggs, half and half and spices, pour mixture over cheese.  Add asparagus.  Bake at 350 for 45-60 minutes, or until firm and lightly browned.  Let cool for 5 minutes before serving.  May be refrigerated overnight and baked in the morning.  (Serves 8 – 10)

Baked Oatmeal

3 cups oatmeal
¾ cup brown sugar
½ cup butter
2 eggs
2 cups milk
2 tsp baking powder
1 tsp salt

Mix all ingredients together and pour into greased 9 x 13 pan.  Bake at 375 degrees for 25 minutes.  Can add dried fruit and/or nuts.  Can also pour into ramekins for individual servings.

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