Print Friendly Recipe
- Hearty but healthy made with lowfat substitutions below
- Julie P.
- 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
- 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.
- 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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