Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Brunch Strata




Source of Recipe


Taste Of Home Magazine






List of Ingredients



• 3 cups sliced fresh mushrooms
  
• 3 cups chopped zucchini
  
• 2 cups cubed fully cooked ham
  
• 1 1/2 cups chopped onions
  
• 1 1/2 cups chopped green peppers
  
• 2 garlic cloves, minced
  
• 1/3 cup vegetable oil
  
• 2 (8 ounce) packages cream cheese, softened
  
• 1/2 cup half and half cream
  
• 12 eggs
  
• 4 cups cubed day old bread
  
• 3 cups shredded cheddar cheese
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper
  






Instructions



1. In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
   
2. In a large mixing bowl, beat cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.
   
3. Pour into 2 greased 11x7 inch baking dishes. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
   
4. Yield: 2 casseroles (8 servings each)