Ham Vegetable Strata Recipe

Ham Vegetable Strata Recipe photo by Taste of Home

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Ever since my niece gave me this recipe, I've shared it with many of my friends. The crunchy golden brown topping and colorful ingredients present a tantalizing dish. It's my favorite brunch entree to serve. -Diane Meyer, Geneseo, New York

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Ham Vegetable Strata Recipe

Prep: 20 min. + chilling Bake: 50 min. + standing

Yield: 12-16 Servings

20 50 70

Ingredients

1 small zucchini, cut into 1/4-inch slices
2 cups fresh broccoli florets
1/2 cup shredded carrots
12 slices white bread, crusts removed
1 cup cubed fully cooked ham
1 can (8 ounces) mushroom stems and pieces, drained
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
12 eggs
2-1/2 cups 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

In a small saucepan, cook the zucchini, broccoli and carrot in a 1-inch of water 5-10 minutes or until tender; drain. Meanwhile, cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers.
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.
Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 259 calories, 13 g fat (7 g saturated fat), 191 mg cholesterol, 520 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Ham Vegetable Strata in Reminisce May/June 2003, p48