Potato, Mushroom And Ham Casserole

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
2 cups	474ml	New red potatoes - boiled &
		Quartered
2 cups	474ml	Cooked ham - cut into 1-in
		Cubes
1/4 cup	59ml	Olive oil
2 cups	474ml	Mushrooms - quartered
1/4 teaspoon	1.3ml	Each: paprika and dried
		Thyme
1/8 teaspoon	0.6ml	Cayenne
1/8 teaspoon	0.6ml	Garlic powder
		Salt and ground pepper - to
		Taste
18		Eggs - or equivalent egg
		Substitute
1/2 cup	118ml	Milk - (whole recommended)
2		Tomatoes - cut into 1/4-in slices
1 cup	237ml	Grated fontina or other
		Favorite cheese
1 tablespoon	15ml	Parsley - finely chopped

Recipe Instructions

Heat oven to 350F. 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 350F 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.

Source:
Barbara Price

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