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Recipe Information
Description:
Hearty but healthy made with lowfat substitutions below

Source:
Julie P.

Serves/Makes:16

Ingredients
  • 3 cups (700 ml) sliced fresh mushrooms
  • 3 cups (700 ml) chopped zucchini
  • 2 cups (475 ml) cubed fully cooked ham
  • 1-1/2 cups (350 ml) chopped onions
  • 1-1/2 cups (350 ml) chopped green pepper
  • 2 garlic cloves, minced
  • 1/3 cup (80 ml) vegetable oil
  • 2 8 oz (224 grm). packages cream cheese, softened
  • 1/2 cup (125 ml) half-and-half cream
  • 12 eggs
  • 4 cups (950 ml) cubed day-old bread
  • 3 cups (700 ml) shredded cheddar cheese
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) pepper
Preparation
  • In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
  • In a large mixing bowl, beat the cream cheese and cream until smooth.
  • Beat in eggs.
  • Stir in the bread, cheese, salt, pepper and vegetable mixture.
  • Pour into two greased 11-in. x 7-in. x 2-in. baking dishes.
  • Bake, uncovered, at 350 degrees (175 C.) for 35-40 minutes or until a knife inserted near the center comes out clean.
  • Let stand for 10 minutes before serving.
Comments
For a low-fat version saute vegetables with Pam vegetable spray instead of oil and use non-fat cream cheese and low-fat cheddar (such as the Irish cheddar carried by Trader Joes). You may also use egg-substitute instead of eggs. Or you may substitute evaporated milk for half-and-half. Also, you may substitute egg whites for a portion of total eggs (this impacts how well casserole sets).

Original version of the recipe was borrowed from Arlene Butler at AllRecipes.com

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