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Ham & Broccoli Casserole




Source of Recipe


internet


Recipe Introduction


* Talk about versatile! This casserole can be baked and served immediately; assembled and refrigerated overnight before baking; or baked, refrigerated up to 3 days and reheated. Serve for brunch, lunch or dinner.



List of Ingredients





1 bunch broccoli (about 1 1/2 pounds), cut in florets, stems peeled and sliced (8 cups), cooked until crisp-tender and drained
8 ounces Virginia ham, sliced 1/8 inch thick, stacked and cut in thin strips (about 2 cups)
3/4 cup scallions
8 ounces Swiss cheese, shredded (2 cups)
8 slices soft sourdough sandwich bread, torn in large pieces
8 large eggs
1/4 cup creamy mustard spread
4 cups milk
2 tablespoons grated Parmesan cheese


Recipe




1. Lightly grease a shallow 3-quart baking dish.

2. Mix broccoli, ham, scallions and Swiss cheese in a large bowl. Spread half (about 5 cups) over bottom of baking dish. Top with bread pieces, then remaining broccoli mixture.

3. Whisk eggs and mustard in a large bowl until blended. Whisk in milk. Pour evenly over top. Sprinkle with Parmesan cheese. (If making ahead and not baking, cover and refrigerate.)

4. To serve: Heat oven to 350°F. Bake 35 to 40 minutes (if made ahead, 45 to 50 minutes) or until puffed and edges of bread are golden. (If baking ahead, refrigerate until cooled, then cover and refrigerate up to 3 days. Reheat in a 325°F oven 20 to 25 minutes.)