HAM AND SWISS CASSEROLE
Source of Recipe
Aunt Saunny
MAKES 6 SERVINGS
SERVE WITH: a nice green salad if desired
5 each parsnips, carrots, cut in half lengthwise
8 oz rutabaga, cut in 16 wedges
1 red onion, cut in 8 wedges
2 tbs. olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz sliced ham, cut in pieces
6 oz sliced Swiss cheese, cut in pieces
6 slices potato bread or white bread, cut in half diagonally
5 eggs
2 1/2 cups whole milk
Heat oven to 425 degrees. Put vegetables, oil, salt and 1/4 tsp pepper in roasting pan, toss to coat and mix. Spread in single layer. Roast 25 min. or until vegetables are browned and tender. Remove vegetables to a cutting board, cut in smaller pieces. Reduce oven to 350 degrees. Coat a shallow 2 1/2 quart baking dish with cooking spray. Place half the vegetables and half the ham and cheese in the baking dish. Top with bread, overlapping slices as needed. Top with remaining vegetables, ham, cheese. Whisk eggs, milk, and remaining 1/4 tsp pepper in bowl until blended, pour evenly over bread. Bake 1 hour or until puffed, golden brown.*
|
|
member logon
