Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Difficulty: Easy / Number of Servings: 0 |
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Ingredients: 1/8 Gallon(s) milk 417/10000 Ounce(s) coarsely ground black pepper 5 egg 6 divided - see below bread, white 5/8 Pound(s) cubed ham, block 1 27/625 Pound(s) divided - see below cheese, cheddar, shredded 11 159/1250 Ounce(s) divided - see below onions, french's french fried onions 869/10000 Ounce(s) mustard, ground 869/10000 Ounce(s) salt, seasoned |
Directions: Preheat oven to 325°F. Grease 12x8-inch casserole baking dish.
Cut 3 bread slices into cubes.
Cut 3 bread slices diagonally into halves.
Divide cheese into two 1 cup-1 cup portions.
Divide French Fried Onions into two 2/3 cup-2/3 cup portions.
Place bread cupbes in greased 12?8-inch baking dish. Top bread with 1 cup cheese, 2/3 cup French Fried Onions, the broccoli and ham.
Arrange bread halves down the center of casserole dish, overlapping slightly, crusted points all in one direction.
In medium bowl, beat eggs, milk and seasonings; pour evenly over casserole.
Bake, uncovered, at 325°F for 1 hour or until center is set.
Top with remaining 1 cup cheese and 2/3 cup onions; bake, uncovered, 5 minutes or until onions are golden brown.
Let stand 10 minutes before serving.
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