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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ham, Egg, and veggie casserole Ingredients:
2 1/2 cups garlic and butter croutons |
2 cups shredded cheddar cheese |
2 1/2 cups cubed and cooked ham |
2 cups broccoli florets, cooked |
2 cups sliced mushrooms |
6 eggs |
3 cups milk |
1 1/8 teaspoons ground mustard |
1 (10 1/2 ounce) can cream of mushroom soup |
1/2 cup milk |
Directions:
1. To start, make sure you have a relatively deep 9x12 baking dish as this recipe has a number of layers.
2. Spray with non-stick spray.
3. Fill bottom of dish with croutons.
4. Sprinkle 1/2 of package of cheese over croutons.
5. Layer cooked ham over cheese.
6. Layer broccoli over ham.
7. Layer mushrooms over broccoli.
8. Sprinkle with remaining cheddar cheese.
9. Beat eggs, 3 cups milk and ground mustard together and pour into baking dish.
10. At this point, you can cover and refrigerate or continue to the next step.
11. Mix cream of mushroom soup and 1/2 cup milk and spread on top of casserole.
12. Bake at 350 for 1 hour and 15 minutes to 1 and 45 minutes depending on your oven. I usually cook uncovered for the first hour and then cover with foil if necessary. Enjoy!
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