Night-Before Cheddar Bagel Casserole

1. Cut bagels vertically in half. Turn each half moon bagel piece on its side and cut into 6 thin slices. Arrange half the bagel slices in greased 13 x 9 x 2-inch (3.5 L) shallow baking dish.Combine ham, bell peppers, onions and shredded Canadian Cheddar cheese; sprinkle over bagel layer. Butter one side of remaining bagel slices; arrange slices, buttered side up, over cheese mixture.Whisk together eggs, milk, mustard and salt; pour evenly over bagel mixture. Cover with plastic wrap and refrigerate overnight.Remove from refrigerator one hour before baking. Bake uncovered in 350 °F (180 °C) oven one hour or until a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil.

Yield: 8 servings