Potato mushroom & ham casserole
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Potato mushroom & ham casserole
  Potato    Ham    Casserole    Mushrooms  
Last updated 6/12/2012 1:18:52 AM. Recipe ID 49940. Report a problem with this recipe.
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      Title: Potato mushroom & ham casserole
 Categories: Meats, Casseroles
      Yield: 8 Servings
 
    1/4 c  Butter
      2 c  New red potatoes, boiled &
           Quartered
      2 c  Cooked ham, cut into 1-in
           Cubes
    1/4 c  Olive oil
      2 c  Mushrooms, quartered
    1/4 ts Each: paprika and dried
           Thyme
    1/8 ts Each:cayenne and garlic
           Powder
           Salt and ground pepper, to
           Taste
     18    Eggs, or equivalent egg
           Substitute
    1/2 c  Milk (whole recommended)
      2    Tomatoes, cut into 1/4-in
           Slices
      1 c  Grated Fontina or other
           Favorite cheese
      1 tb Parsley, finely chopped
 
  Heat oven to 350 degrees. 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 350 degrees 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.
 




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Recipe ID 49940 (Apr 03, 2005)

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