8-10 ounces sharp cheddar cheese, grated 1 loaf Saint Louis Bread sourdough sliced thin and crusts removed 1 stick butter, softened 8-10 slices American cheese 3 eggs, beaten 1 1/2 cups milk 1/2 cup flour 2 tall cans asparagus.
Mix flour with 1/2 cup milk until smooth. Add beaten eggs and mix well. Set aside. Remove crusts from bread. Buttter both sides. Layer bread in a 9 x 13 baking dish. Add a layer of American cheese, then another layer of bread and then the remaining American cheese. Pour the remaining cup of milk into egg and milk mixture. Pour over bread and cheese. Drain asparagus and place on top of strata. Cover with grated cheddar cheese. Cover and refrigerate 4-6 hours or overnight. Bake uncovered for 45-50 minutes at 350 degrees.
Sue Stees; Saint Louis Bread
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