Potato, Mushroom and Ham Casserole
Author: Epicurus.com Kitchens
  • 1/4 Cup butter
  • 2 Cups new red potatoes, boiled and quartered
  • 2 Cups cooked ham, cut into 1-inch cubes
  • 1/4 Cup olive oil
  • 2 Cups mushrooms, quartered
  • 1/4 teaspoon each: paprika and dried thyme
  • 1/8 teaspoon each: cayenne and garlic powder
  • salt and ground pepper, to taste
  • 18 eggs, or equivalent egg substitute
  • 1/2 Cup milk (whole recommended)
  • 2 tomatoes, cut into 1/4-inch slices
  • 1 Cup grated Fontina or other favorite cheese
  • 1 Tablespoon parsley, finely chopped
  1. Heat oven to 350 degrees.
  2. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham; saute 1 minute.
  3. Heat oil in another medium-hot skillet and add mushrooms; saute until soft; season with paprika, thyme, cayenne, garlic powder, salt and pepper. Add mushrooms to ham mixture and toss lightly to combine.
  4. Coat a 3-quart casserole with vegetable spray and pour ham-mushroom mixture into casserole. Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture.
  5. Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese.
  6. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown.
  7. Sprinkle with parsley just before serving.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/potato-mushroom-and-ham-casserole/1121/