Cheese Souffle Casserole


4 eggs
8 slices bread with crust removed
8 ounces cheddar, swiss or american cheese grated
1 cup cooked and chopped meat or shrimp (optional)
1 cup light cream or milk
1/4 teaspoon salt
1 tablespoon parsley


Lightly grease Slow Cooker or Crock Pot. Alternate layers of bread and cheese and if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in slow cooker/Crock Pot. Sprinkle top with paprika. Cover and cook on high 30 minutes, then turn to low for 3-4 hours.