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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I like this recipe to serve at a spring brunch. It's easy to prepare and there's never any left. This is better if it is prepared & placed in the refrigerator over-night prior to baking. The resting time is not included in the prep time. Ingredients:
4 cups pepperidge farm stuffing, cubed country style |
2 cups shredded swiss cheese |
1 1/2 cups cooked cut asparagus |
1 1/2 cups cubed cooked ham |
1 (10 3/4 ounce) can cream of asparagus soup |
2 cups milk |
5 eggs, beaten |
1 tablespoon dijon mustard |
Directions:
1. Mix stuffing, cheese, asparagus& ham in a greased 3 quart shallow baking dish.
2. Mix together soup, milk, eggs& mustard.
3. Pour soup mixture over stuffing mixture.
4. Refrigerate over-night or let it sit out at room temperature for 1/2 to 1 hour prior to cooking to give the stuffing mixture time to become thoroughly moist.
5. Bake at 350 degrees for 45 minutes or until a knife inserted in the middle comes out clean.
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