| 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 | T | Dijon mustard |
| 2 1/2 | c | Milk |
| 2 | T | 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 350øF 45 to 50 minutes or until golden brown and set. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 23, 1998
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