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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 carrot
  • 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

  • Place 1 in. of water in a small saucepan. Add zucchini, broccoli and
  • carrot; bring to a boil. Cook, covered, 5-10 minutes or until
  • tender; drain.
  • Meanwhile, cut each bread slice 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 cheeses. Repeat layers.

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Ham Vegetable Strata (continued)

Directions (continued)

  • 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. Preheat oven to
  • 350°. Bake, uncovered, 50-60 minutes or until a knife inserted
  • near the center comes out clean. Let stand 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.