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, NY
PREP: 20 MIN. + CHILLING • BAKE: 50 MIN. + STANDING • MAKES: 12-16 SERVINGS
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. water in a small saucepan. Add zucchini, broccoli and carrot. Cook 5-10 minutes or until tender; drain.
2. Meanwhile, cut each bread slice in half diagonally; place half of the pieces in a greased 13x9-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.
3. 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.