Brunch Casserole
The Junior League of Rochester, New York
Applehood & Motherpie | Violet A. Kapusta
8 slices white bread
3/4 cup melted butter
2 cups cubed, cooked ham
2 cups chopped, cooked broccoli
2 cups (1/2 pound) shredded sharp Cheddar cheese
4 eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
Cube bread. Add melted butter and toss well.
In buttered 9 x 13-inch casserole layer the ingredients in the following order: half of the bread cubes, half of the shredded cheese, half of the broccoli, all of the ham, then remaining broccoli, remaining cheese, and remaining bread cubes.
Beat eggs and milk thoroughly with seasonings.
Pour over all layers.
Refrigerate overnight or at least two hours.
Bake at 350° for 1 hour, or until puffy and nicely brown.
Hint: a great way to use up leftover holiday ham.
Popular dish for luncheon or light supper.
Yield: 6 servings
Notes:
Went with a whole wheat bread as that’s what was on hand
Used a mix of leftover steamed broccoli and green beans