Friday, March 11, 2011

Ham & Broccoli Strata


My husband and kids gave me The Taste of Home Cookbook * New Revised Edition for Mother's Day last year. I've spent many nights flipping through the pages reading it like a good book. But up until now, I haven't made any of the recipes. I finally flipped through the book and picked out several recipes that I will be trying over the next few weeks.

For the first new recipe, I made a Ham & Broccoli Strata. Although it turned out picture perfect, it wasn't a big hit with my husband and daughter. My son and I liked it but neither of us were in a hurry to add it to the menu again. I made only one substitution - switched the Swiss cheese for a combo of Monterrey Jack and Cheddar- but this could've been a big mistake. For my taste buds, something was missing. I bet that the "bite" of the Swiss cheese would've been much better. My son didn't care for the bread in it. I think that I would try this recipe again using Swiss cheese. I would also cut the bread into smaller chunks and make sure that the bread got mixed with the wet ingredients.


Here's the recipe with the only sub in bold.

Ham & Broccoli Strata
recipe from Taste of Home

6 cups frozen chopped broccoli, thawed and drained
3/4 pound thinly sliced deli ham, cut into 1/2-inch strips
2 cups (8 ounces) shredded Swiss cheese - I subbed a mix of Monterrey Jack and Cheddar Cheese
1 loaf (8 ounces) French bread, cut into 1-inch slices
6 eggs, lightly beaten
2 cups milk
3 tablespoons dried minced onion
3 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon paprika

In a large bowl, combine the broccoli, ham and cheese; spread half into a greased 13-in. x 9-in. baking dish. Arrange bread slices on top. Cover with remaining broccoli mixture. In a large bowl, combine the eggs, milk, onion, mustard and hot pepper sauce. Pour over broccoli mixture. Sprinkle with paprika. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Yield: 12 servings.

2 comments:

We Are Not Martha said...

Delicious! I wish this was sitting in my fridge right now so I could have some Saturday brunch :)

Sues

Tami said...

Thanks, Sues!!

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