Potato, Mushroom And Ham Casserole Recipe

Potato, Mushroom And Ham Casserole Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
1/4 cup: Butter,
Salt and ground pepper, to
2 cup: New red potatoes, boiled &
Taste,
Quartered,
18: Eggs, or equivalent egg
2 cup: Cooked ham, cut into 1-in
Substitute,
Cubes,
1/2 cup: Milk, whole recommended
1/4 cup: Olive oil,
2: Tomatoes, cut into 1/4-in
2 cup: Mushrooms, quartered
Slices,
1/4 tsp: Each: paprika and dried,
1 cup: Grated Fontina or other,
Thyme,
Favorite cheese,
1/8 tsp: Each:cayenne and garlic,
1 tbsp: Parsley, finely chopped
Powder,

Directions:

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.


Source from luhu.jp