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Title: Potato, Mushroom and Ham Casserole
Categories: Meat Casserole
Yield: 8 Servings

1/4cButter
2cNew red potatoes, boiled &
  Quartered
2cCooked ham, cut into 1-in
  Cubes
1/4cOlive oil
2cMushrooms, quartered
1/4tsEach: paprika and dried
  Thyme
1/8tsEach:cayenne and garlic
  Powder
  Salt and ground pepper, to
  Taste
18 Eggs, or equivalent egg
  Substitute
1/2cMilk (whole recommended)
2 Tomatoes, cut into 1/4-in
  Slices
1cGrated Fontina or other
  Favorite cheese
1tbParsley, finely chopped

Heat oven to 350 degrees. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham;saute 1 minute. 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. Coat a 3-qt 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. Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown. Sprinkle with parsley.

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