This colorful egg casserole makes entertaining easy. It comes together in just 15 minutes and the oven does the rest of the work for you!
—GLORIA ROHLFING YORK, PA
PREP: 15 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 12 SERVINGS
3 cups (12 ounces) shredded cheddar cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup chopped sweet red pepper
1/3 cup sliced green onions
2 tablespoons butter
2 cups diced fully cooked ham
1/2 cup all-purpose flour
1 3/4 cups milk
8 eggs, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1. Preheat oven to 350°. Combine cheeses; place 3 cups in an ungreased 13x9-in. baking dish and set aside.
2. In a large skillet, saute mushrooms, red pepper and onions in butter until tender; drain. Spoon into baking dish. Sprinkle with ham and remaining cheese mixture.
3. In a large bowl, whisk flour and milk until smooth; stir in eggs, parsley, salt, basil and pepper until blended. Slowly pour over cheeses.
4. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.