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Ham Vegetable Strata

By: Diane Meyer

"Ever since my niece gave me this recipe, I've shared it with many of my friends. The crunchy golden brown topping and colorful ingredients present a tantalizing dish. It's my favorite brunch entree to serve. -Diane Meyer, Geneseo, New York"

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
50 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 small zucchini, cut into 1/4-inch slices
2 cups broccoli florets
1/2 cup shredded carrot
12 slices white bread, crusts trimmed
1 cup cubed fully cooked ham
1 (8 ounce) can mushroom stems and pieces, drained
1 cup shredded sharp Cheddar cheese
1 cup shredded Swiss cheese
12 eggs
2 1/2 cups milk
1/4 cup chopped onion
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups crushed cornflakes
1/4 cup butter or margarine, melted

Directions

In a small saucepan, cook the zucchini, broccoli and carrot in a small amount of water until tender; drain. Cut bread in half diagonally; place half of the pieces in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheese. Repeat layers.
In a bowl, beat the eggs, milk, onion, mustard, salt and pepper; pour over the top. cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 350 degrees F for 50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.