(not the best photo, I know...)
Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
Directions:
In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Comments:
I halved this recipe because, good gracious, I don't need that many leftovers! Once again, a good deal of prep work, but yielding a satisfactory result. I do think it needs... something. I'm not altogether sure what that might be. Adam voted for more meat. I'm thinking it just needs a flavor boost with some herbs or something.
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