Directions:
- In a small saucepan, cook the zucchini, broccoli and carrot in a 1-inch of water 5-10 minutes or until tender; drain. Meanwhile, cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers.
- In a large bowl, whisk the eggs, milk, onion, mustard, salt and pepper; pour over the ham mixture. Cover and refrigerate for 8 hours or overnight.
- Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.95 Kcal (1361 kJ) | ||
| Calories from fat | 97.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.81g | 17% | |
|---|---|---|---|
| Cholesterol | 178.25mg | 59% | |
| Sodium | 374.31mg | 16% | |
| Potassium | 261.97mg | 6% | |
| Total Carbs | 43.55g | 15% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 14.23g | 28% | |
| Vitamin C | 24.2mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.5mg | 47% | |
| Calcium | 321.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 155.29 Kcal (650 kJ) | ||
| Calories from fat | 46.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 17% | |
|---|---|---|---|
| Cholesterol | 85.18mg | 59% | |
| Sodium | 178.88mg | 16% | |
| Potassium | 125.19mg | 6% | |
| Total Carbs | 20.81g | 15% | |
| Sugars | 3.55g | 30% | |
| Dietary Fiber | 2.1g | 18% | |
| Protein | 6.8g | 28% | |
| Vitamin C | 11.6mg | 40% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.1mg | 47% | |
| Calcium | 153.5mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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