Potato, Mushroom and Ham Casserole

Potato, Mushroom and Ham Casserole Ingredients

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

Instructions for Potato, Mushroom and Ham Casserole

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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