“This makes a time-saving meal. You can bake one right away and freeze the other for another time. Recipe is from Taste of Home. Prep time only includes the time for the casserole you plan to bake right away.”
READY IN:
50mins
SERVES:
24
YIELD:
2 casseroles
UNITS:
US

Ingredients Nutrition

Directions

  1. In Dutch oven, saute mushrooms in butter until tender.
  2. Add Italian seasoning and pepper; saute 1 minute longer.
  3. Spread mushroom mixture evenly into two greased 13-inch by 9-inch baking dishes.
  4. In large bowl, combine cheddar cheese, ham, Parmesan cheese and flour.
  5. Sprinkle over mushroom mixture.
  6. In large bowl, whisk the eggs, cream, mustard, white pepper; pour over cheese mixture.
  7. Cover and freeze one casserole for up to 3 months.
  8. Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until knife inserted near the center comes out clean.
  9. Let stand 10 minutes before cutting.
  10. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw).
  11. Cover and bake at 350 degrees for 55 minutes.
  12. Uncover; bake 15-20 minutes longer or until knife inserted near the center comes out clean.
  13. Let stand for 10 minutes before cutting.

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