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