Cooking Recipe Potato~ Mushroom & Ham Casserole

Recipe Ingredients

1/4 c Butter

2 c New red potatoes, boiled &

Quartered

2 c Cooked ham, cut into 1-in

Cubes

1/4 c Olive oil

2 c Mushrooms, quartered

1/4 ts Each: paprika and dried

Thyme

1/8 ts Each:cayenne and garlic

Powder

Salt and ground pepper, to

Taste

18 Eggs, or equivalent egg

Substitute

1/2 c Milk (whole recommended)

2 Tomatoes, cut into 1/4-in

Slices

1 c Grated Fontina or other

Favorite cheese

1 tb Parsley, finely chopped

Directions

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. Bake at 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.

Categories matching this recipe

Casseroles ,Meats ,Chronicle