Thursday, 31 January 2008

Overnight Ham and Cheese Casserole

NOTE:  prepare several hours or the night before

6 slices of bread (I buy an
   unsliced loaf of soft bread
   and cut as needed)
2 tablespoons butter
1 cup grated Cheddar cheese
   (or what have you?)
3/4 pound ham, chopped
8 ounces mushrooms, sliced
   and sautéed in a little butter
   until softened
Can diced green chiles (taste
    one and then decide how
    many you want)
1 cup grated Monterey Jack
   cheese (or what have you?)
6 large eggs
2 cups milk (2% OK)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon dry mustard
1 small onion diced (or sometimes I used dried onions)
1/4 teaspoon black pepper

1. Butter slices of bread; place butter-side-down in a 9x13-inch baking dish. Sprinkle with approximately 1 cup of shredded cheese. Place ham on top of cheese; then layer with mushrooms and chiles. Top with approximately 1 cup of the same or another shredded cheese.

2. In a bowl, beat eggs and add milk, salt, paprika, basil, dry mustard, onion, and pepper. Pour over ingredients in dish. Cover with plastic wrap and refrigerate overnight.

3. To bake: Preheat oven to 325°F. Uncover casserole and bake for 50 to 60 minutes, or until eggs are set.  Let stand for 10 minutes before serving.

Keeps in the fridge for a couple of days cooked and heats up well in the microwave.
Makes 8 servings.