Ham Vegetable Strata

Name: Ham Vegetable Strata
Ingredients: 1 small zucchini, cut into 1/4-inch slices; 2 cups fresh broccoli florets; 1/2 cup shredded carrot; 12 slices white bread, crusts removed; 1 cup cubed fully cooked ham; 1 can (8 ounces) mushroom stems and pieces, drained; 1 cup shredded sharp cheddar cheese; 1 cup shredded Swiss cheese; 12 large eggs; 2-1/2 cups whole milk; 1/4 cup chopped onion; 1/2 teaspoon ground mustard; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1-1/2 cups crushed cornflakes; 1/4 cup butter, melted

16 ingredients

4 steps

Ingredients

1 small zucchini, cut into 1/4-inch slices
2 cups fresh broccoli florets
1/2 cup shredded carrot
12 slices white bread, crusts removed
1 cup cubed fully cooked ham
1 can (8 ounces) mushroom stems and pieces, drained
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
12 large eggs
2-1/2 cups whole milk
1/4 cup chopped onion
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups crushed cornflakes
1/4 cup butter, melted

Directions

1

Place 1 in. of water in a small saucepan. Add zucchini, broccoli and carrot; bring to a boil. Cook, covered, 5-10 minutes or until tender; drain.
2

Meanwhile, cut each bread slice in half diagonally; place half of the pieces in a greased 13x9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheeses. Repeat layers.
3

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.
4

Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Preheat oven to 350°. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.