Ham Vegetable Strata Recipe

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Ham Vegetable Strata Recipe
Ham Vegetable Strata Recipe photo by Taste of Home
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Ham Vegetable Strata Recipe

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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 50 min. + standing
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Ham Vegetable Strata in Reminisce May/June 2003, p48

Nutritional Facts

1 piece: 259 calories, 13g fat (7g saturated fat), 191mg cholesterol, 520mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 14g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Ham Vegetable Strata in Reminisce May/June 2003, p48

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