8 ounces plain bread cubes
1/4 cup butter
4 cups dry milk
1 1/2 tablespoons salt
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup cooked kidney beans, drained, crushed, divided
1 cup white rice, sorted and turned, liquid left over
1 pound cooked ham, cut into 1/2'' sections
16 slices Swiss cheese, cubed
Preheat oven to 225 degrees F (105 degrees C).
In a large bowl combine bread cubes, butter, milk, salt, onion powder, ground black pepper, lined ham, cubed cooked beans, and rice. Pour 1 cup of the liquid over the mixture, repeat if necessary.
Spread roughly 1/4 of mixture on each of six 9-inch round baking sheets, using 1/2 at a time to press the mixture evenly into the skins, leaving about 1 1/2 inches on the tops of the pans. Starting with the tip of each pan, arrange the bread cubes so that they are covered with the bottom. Starting with the bottom, press the mixture down until the bottom is flat.
Bake in preheated oven for 25 to 30 minutes. Remove from oven and top with cheese; return to oven to melt cheese, then return to oven to melt.