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Ham and Asparagus Cheese Strata
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Recipe Information
Joyce Anderson

Serves/Makes:1 9 x 13 pan

  • 1-1/2 lbs (.7 kg). fresh asparagus, cut into 2-inch pieces
  • 3 tbsp (45 ml) butter or margarine, melted
  • 1 loaf (1 lb (.5 kg).) sliced bread, crusts removed
  • 3/4 cup (175 ml) shredded cheddar cheese, divided
  • 2 cups (475 ml) cubed fully cooked ham
  • 6 eggs
  • 3 cups (700 ml) milk
  • 2 tsp (10 ml) dried minced onion
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) dry mustard
  • In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside.
  • Lightly brush butter over one side of the bread slices.
  • Place half of the bread, buttered side up, in a greased 13 inch x 9 inch x 2 inch baking dish.
  • Sprinkle with 1/2 cup (125 ml) cheese.
  • Layer with asparagus, and ham.
  • Cover with remaining bread, buttered side up.
  • In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread.
  • Cover and refrigerate overnight.
  • Bake, uncovered, at 325 degrees (175 C.) for 50 minutes.
  • Sprinkle with remaining cheese.
  • Return to the oven for 10 minues or until cheese is melted and a knife inserted near the center comes out clean.

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