• 12servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 small zucchini, cut into 1/4-inch slices

  2. 2 cups broccoli florets

  3. 1/2 cup shredded carrot

  4. 12 slices white bread, crusts trimmed

  5. 1 cup cubed fully cooked ham

  6. 1 (8 ounce) can mushroom stems and pieces, drained

  7. 1 cup shredded sharp Cheddar cheese

  8. 1 cup shredded Swiss cheese

  9. 12 eggs

  10. 2 1/2 cups milk

  11. 1/4 cup chopped onion

  12. 1/2 teaspoon ground mustard

  13. 1/4 teaspoon salt

  14. 1/8 teaspoon pepper

  15. 1 1/2 cups crushed cornflakes

  16. 1/4 cup butter or margarine, melted

Instructions Jump to Ingredients ↑

  1. In a small saucepan, cook the zucchini, broccoli and carrot in a small amount of water until tender; drain. Cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers.

  2. In a bowl, beat the eggs, milk, onion, mustard, salt and pepper; pour over the top. cover and refrigerate for 8 hours or overnight.

  3. Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350 degrees F for 50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.


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