Layered with buttered cubes of toast and generous quantities of ham and mild Swiss cheese, the dish must be prepared ahead of time, making it ideal for weekends when you have a houseful of guests. 3 tbsp. butter, softened 2 1/2 c. milk 5 lg. eggs 4 tsp. Dijon style prepared mustard 1/4 tsp. salt 1/4 tsp. ground black pepper 3/4 lb. Swiss or Jarlsberg cheese, shredded 1/2 lb. baked or boiled ham, diced 3 green onions, trimmed and sliced or chopped Green onion curls (optional)
Toast the bread and spread one side of each piece with butter. Cut the toast into 3/4 inch pieces. In a bowl whisk together the milk, eggs, mustard, salt and pepper. Butter 13x9 inch baking dish.

Place half the toast pieces in the dish. Sprinkle these with half the cheese, ham and sliced onions. Repeat layering with the other half of the ingredients.

Slowly pour the egg mixture over the casserole to moisten the toast. Cover the dish with aluminum foil. Refrigerate at least 2 hours or overnight.

Before serving, heat oven to 350 degrees. Bake the strata for 45 minutes. Remove the foil and bake 5-10 minutes longer or until the top is lightly browned. Let the strata stand 5 minutes before serving.