| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 1 | Servings | |
INGREDIENTS
| 1 | Loaf; (8 oz.) French or Italian bread, preferably day old | |
| 8 | oz | Fully cooked ham; cut 1/2-inch thick |
| 1 1/2 | c | Small broccoli flowerets |
| 2 | c | (8 oz.) Sargento 4 Cheese Country Casserole Recipe Blend; divided |
| 1 1/2 | c | Egg substitute or 6 eggs |
| 2 | tb | Dijon mustard |
| 2 1/2 | c | Milk |
| 2 | tb | Butter or margarine; melted |
INSTRUCTIONS
Cut bread into 3/4-inch cubes. Cut ham into 1/2-inch cubes. Layer half the bread, then half the ham, all of the broccoli and 1 cup cheese in buttered 13 x 9-inch baking dish. Repeat layering with remaining bread, ham and 1 cup cheese, pressing lightly. (Dish will be very full.) In large bowl, combine eggs and mustard. Stir in milk and butter; mix well. Pour evenly over cheese mixture. Let stand 15 minutes or cover and refrigerate up to 24 hours. Bake at 350°F 45 to 50 minutes or until golden brown and set. Posted to recipelu-digest by molony <[email protected]> on Feb 23, 1998
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