1/2 POUND FRESH ASPARGUS, TRIMMED AND CUT INTO 1 INCH PIECES
1 MEDIUM RED BELL PEPPER CHOPPED
8 CUPS VIENNA OR FRENCH BREAD CUBES (1 INCH CUBES)
2 CUPS (8 OZ.) SHREDDED CHEDDAR CHEESE, DIVIDED
1 CUP CUBED, COOKED HAM
8 EGGS
2 1/2 CUPS MILK
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
Instructions
IN A MEDIUM SKILLET OVER MEDIUM HEAT, MELT BUTTER. ADD VEGETABLES AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES ARE TENDER CRISP, ABOUT 3 TO 5 MINUTES.
IN A LARGE BOWL, COMBINE BREAD CRUMBS, 1 CUP CHEESE, HAM AND VEGETABLE MIXTURE AND MIX WELL. SPOON INTO BUTTERED 9X13 INCH BAKING DISH.
COMBINE EGGS, MILK, SALT AND PEPPER. POUR EVENLY OVER BREAD MIXTURE. COVER AND REFRIGERATE FOR 12 TO 24 HOURS.
PREHEAT OVEN TO 350 DEGREES. BAKE CASSEROLE, UNCOVERED FOR 45 TO 50 MINUTES OR UNTIL GOLDEN AND PUFFED. SPRINKLE REMAINING 1 CUP OF CHEESE EVENLY OVER TOP AND BAKE UNTIL CHEESE IS MELTED, ABOUT 1 MINUTE.
Originally Submitted
4/2/2014
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