Spring Morning Casserole Wednesday, April 11, 2012


2 cups cut fresh asparagus (1-inch pieces)
1 small red bell pepper, chopped
1 small onion, chopped
3 TBSP butter
8 cups cubed day old French bread
1 cup cubed fully cooked ham
2 cups shredded cheddar cheese
8 eggs, beaten
2 cups low fat milk
1/3 cup honey
1/2 tsp each, salt and pepper


In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside. Place bread in a 9x13 inch baking dish which has been sprayed with cooking oil spray. Layer with ham, 1 cup cheese and vegetable mixture. Sprinkle with remaining cheese. In a large bowl, combine the eggs, milk, honey, salt and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 deg for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.


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