1. Combine ham and onions; place about 1/3 cup down the center of each tortilla.
2. Top with 2 tablespoons cheese.
3. Roll up and place seam-side down in a greased 13x9x2″ baking dish.
4. In a bowl, combine flour, milk, eggs and salt, if desired, until smooth. Pour over tortillas, cover and refrigerate for 8 hours or overnight.
5. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 25 minutes.
6. Uncover; bake for 10 minutes.
7. Sprinkle with remaining cheese; bake 3 minutes longer, or until the cheese is melted.
8. Let stand for 10 minutes before serving.

8 slices white bread, crusts trimmed, buttered on both sides
5 eggs
2 C. milk
2 C. ham, finely chopped
1 C. Cheddar cheese, grated

Place slices of bread in a shallow baking dish without overlapping. Sprinkle ham and grated cheese over bread. Beat eggs and milk and pour over the bread. Cover and refrigerate overnight. Uncover and bake at 325º for 1 hour.

4 hard-boiled eggs, diced
2 C. macaroni, uncooked
1/4 lb. dried beef, cut up
1/2 lb. Velveeta cheese, diced
2 cans mushroom soup
2 C. milk
1 medium onion, diced

Mix ingredients together and put in refrigerator overnight. Grease casserole and bake for 1 hour at 350º. Add 1 cup potato chips on top 10 minutes before done.

Place courtiettes in bottom of a greased 9×13″ pan. Top with cheese. Cook sausage in skillet. Drain on paper towel. Arrange cut-up sausage on top of cheese. Beat eggs and mix with milk, soup and mushrooms. Refrigerate overnight. Bake at 350º until bubbly and brown, about 1 hour and 15 minutes.

1. Trim crust from bread and cube.
2. Grease a 9×13″ baking dish and layer the following:
   • Bread to cover bottom of pan;
   • 2 cups ham
   • 8 ounces Swiss cheese and 8 ounces Cheddar cheese
   • Repeat layers
3. Combine milk, eggs and seasonings.
4. Pour over layers.
5. Refrigerate overnight.
6. Remove from refrigerator 1/2 hour before baking.
7. Combine cornflakes and melted butter. Sprinkle over top of casserole before baking.
8. Bake at 375º for 40 minutes.