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Ham Vegetable Strata

Ham Vegetable Strata
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
12-16 ServingsPrep: 20 min. + chilling Bake: 50 min. + standing

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
© Taste of Home 2012

2 of 2

Ham Vegetable Strata (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2012