Potato, Mushroom And Ham Casserole

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Casseroles, Chronicle, Meats	8	Servings

INGREDIENTS

1/4	c	Butter
2	c	New red potatoes, boiled &
		Quartered
2	c	Cooked ham, cut into 1-in
		Cubes
1/4	c	Olive oil
2	c	Mushrooms, quartered
1/4	t	Each: paprika and dried
		Thyme
1/8	t	Each:cayenne and garlic
		Powder
		Salt and ground pepper, to
		Taste
18		Eggs, or equivalent egg
		Substitute
1/2	c	Milk, whole recommended
2		Tomatoes, cut into 1/4-in
		Slices
1	c	Grated Fontina or other
		Favorite cheese
1	T	Parsley, finely chopped

INSTRUCTIONS

Heat oven to 350 degrees. Melt butter in very hot skillet and saute
potatoes until brown. Reduce heat to medium and add ham;saute 1
minute. Heat oil in another medium-hot skillet and add  mushrooms;saute
until soft;season with paprika, thyme, cayenne,  garlic powder, salt
and pepper. Add mushrooms to ham mixture and toss  lightly to combine.
Coat a 3-qt casserole with vegetable spray and  pour ham-mushroom
mixture into casserole. Beat eggs in mixing bowl  with milk until
frothy. Season with salt and pepper. Pour eggs over  ham-mushroom
mixture. Bake at 350 degrees for 30 minutes, then  arrange tomato
slices around top and sprinkle with grated cheese.  Return casserole to
oven and bake until eggs are set, cheese is  melted and top is brown.
Sprinkle with parsley.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 355 Calories From Fat: 236 Total Fat: 26.7g Cholesterol: 94mg Sodium: 1178.1mg Potassium: 379.6mg Carbohydrates: 5.3g Fiber: <1g Sugar: 3g Protein: 23.8g