Overnight Ham and Cheese Bake
Source: Adapted from Recipe Girl
6 slices of bread
2 Tbs butter
2 cups grated Cheddar cheese (I only used a cup and a half of reduced fat cheddar)
¾ lb ham, thinly sliced
½ lb mushrooms, sliced and sauteed in butter
7 ounce can diced green chiles (I omitted this and used diced Vidalia onions instead)
2 cups grated Monterey Jack cheese (I only used a cup and a half of reduced fat mozzarella)
6 large eggs
2 cups 2% milk (I used skim)
2 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp basil
½ tsp dry mustard
¼ tsp onion salt
2 Tbs butter
2 cups grated Cheddar cheese (I only used a cup and a half of reduced fat cheddar)
¾ lb ham, thinly sliced
½ lb mushrooms, sliced and sauteed in butter
7 ounce can diced green chiles (I omitted this and used diced Vidalia onions instead)
2 cups grated Monterey Jack cheese (I only used a cup and a half of reduced fat mozzarella)
6 large eggs
2 cups 2% milk (I used skim)
2 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp basil
½ tsp dry mustard
¼ tsp onion salt
Butter 6 slices of bread; place butter-side-down in a 9 x 13-inch baking dish. Sprinkle with cheddar cheese. Place ham on top of cheese; then layer with mushrooms and onions. Top with mozzarella cheese.
In a bowl, beat eggs and add milk, salt, paprika, basil, onion salt, pepper and dry mustard. Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.
To bake: Preheat oven to 325°F. Uncover casserole and bake for 50 minutes. Let stand for 10 minutes to set before serving.
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