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In a Dutch oven, saute mushrooms in butter until
tender. Add Italian seasoning and pepper; saute 1
minuter longer. Spread mushroom mixture evenly
into two greased 9x13 in. pans. In a large bowl,
combine cheddar cheese, ham, Parmesan cheese and
flour. Sprinkle over mushroom mixture. In a large
bowl, whisk the eggs, cream, mustard and white
pepper. Pour over cheese mixture. Cover and
freeze on casserole for up to 3 months. Bake
remaining casserole, uncovered, at 350F for 30-35
minutes or until a knife inserted near the center
comes out clean. Let stand 10 minutes before
cutting.
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