- -- Recipe via Meal-Master (tm) v8.02
Title: POTATO, MUSHROOM AND HAM CASSEROLE
Categories: Meats, Casseroles, Chronicle
Yield: 8 servings
1/4 c Butter
2 c New red potatoes, boiled &
2 c Cooked ham, cut into 1-in
Cubes 1/4 c Olive oil
2 c Mushrooms, quartered
1/4 t Each: paprika and dried
1/8 t Each:cayenne and garlic
Salt and ground pepper, to
Taste 18 Eggs, or equivalent egg
1/2 c Milk (whole recommended)
2 Tomatoes, cut into 1/4-in
Slices 1 c Grated Fontina or other
1 T Parsley, finely chopped
Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.
Heat oil in another medium-hot skillet and add mushrooms;saute until
soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.
Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt
casserole with vegetable spray and pour ham-mushroom mixture into casserole.
Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture.
350 degrees for 30 minutes, then arrange tomato slices around top
and sprinkle with grated cheese. Return casserole to oven and bake until
eggs are set, cheese is melted and top is brown. Sprinkle with parsley. --