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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: POTATO, MUSHROOM AND HAM CASSEROLE

  3. Categories: Meats, Casseroles, Chronicle

  4. Yield: 8 servings

  5. 1/4 c Butter

  6. 2 c New red potatoes, boiled &

  7. 2 c Cooked ham, cut into 1-in

  8. Cubes 1/4 c Olive oil

  9. 2 c Mushrooms, quartered

  10. 1/4 t Each: paprika and dried

  11. Thyme

  12. 1/8 t Each:cayenne and garlic

  13. Powder

  14. Salt and ground pepper, to

  15. Taste 18 Eggs, or equivalent egg

  16. Substitute

  17. 1/2 c Milk (whole recommended)

  18. 2 Tomatoes, cut into 1/4-in

  19. Slices 1 c Grated Fontina or other

  20. Favorite cheese

  21. 1 T Parsley, finely chopped

  22. Heat oven to 350 degrees. Melt butter in very hot skillet and saute

  23. potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.

  24. Heat oil in another medium-hot skillet and add mushrooms;saute until

  25. soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.

  26. Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt

  27. casserole with vegetable spray and pour ham-mushroom mixture into casserole.

  28. Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture.

  29. 350 degrees for 30 minutes, then arrange tomato slices around top

  30. and sprinkle with grated cheese. Return casserole to oven and bake until

  31. eggs are set, cheese is melted and top is brown. Sprinkle with parsley. --

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