Directions for: Ham Strata with Greek Salad
Ingredients
2 cup cooked ham, cubed (1/2 lb or 225 g ham steak)
225 g Asparagus (1/2 lb)
Cooking spray (I like PAM)
6 cup large cubes whole wheat bread (found in bakery section under large bread crumbs)
2 cup cheddar cheese, light, grated
1 small onion
6 eggs
2-1/2 cups 1% milk
1 tsp dry mustard
3 Roma tomatoes
1 green pepper
1/2 English cucumber
1/4 red onion
3/4 cup Feta cheese, crumbled
cup black olives (optional)
1 clove garlic minced (or 1 tsp fresh garlic in a jar)
tsp lemon pepper
1 tsp thyme leaves
3 Tbsp olive oil
2 Tbsp lemon juice
1 tsp red wine vinegar
Directions
1. The night before: Cut ham into cubes. Rinse asparagus, snap off ends and slice into 1 lengths, approximately. Spray a lasagna or large cake pan with cooking spray. Layer in this order; 1/3 each of ham, bread, asparagus and cheese. Repeat to make 3 layers. Finely chop onion and sprinkle over top.
2. Whisk eggs whites in a mixing bowl until frothy. Whisk in yolks, milk and mustard. Pour evenly over casserole. Cover and place in fridge overnight or at least a couple of hours in advance.
3. When you get home for dinner: Preheat oven to 350 F. Uncover casserole and bake in hot oven. Set timer for 60 minutes. While sauce is simmering: Blend together mayonnaise, sour cream and spice to make veggie dip. Let stand in fridge.
See more: Main, Cheese, Bake, Tomatoes, Rice/Grain, Vegetables, Pork, Lunch