Title: POTATO, MUSHROOM AND HAM CASSEROLE
Categories: Meats, Casseroles, Chronicle
Yield: 8 servings
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 t Each: paprika and dried
Thyme
1/8 t 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 T Parsley, finely chopped
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.
