Even though we spend weeks preparing especially for Thanksgiving dinner, all the fun and festivities don’t have to stop as soon as the dishes are washed!
All that turkey means that many will go to bed early on Thursday, so why not gather the family for a special brunch the next morning?
And while everyone loves leftover turkey sandwiches, this warm and cheesy casserole, courtesy of Libby’s Fruits & Vegetables, is sure to warm the house with delicious smells and draw all your guests down to the breakfast table.
Best of all, you can make it ahead and keep it chilled for up to 24 hours – so you don’t have to slave in the kitchen on Friday morning. Just heat it up and serve with a light fruit salad that combines fresh and canned fruit.
Ingredients (makes 10 servings)
- 9 cups whole wheat Italian or French bread cubed (9-12 slices)
- 2 cans (14.5 ounce) Libby’s® Mixed Vegetables, drained
- 3 green onions, chopped
- 5 large eggs
- 2 cup fat-free milk
- 2 tsp dried basil
- 1?4 tsp salt
- 1?4 tsp pepper
- 1 1?2 cups (12 ounces) cooked, lean, reduced-sodium ham, cubed
- 2 cups (8 ounces) Cheddar cheese, shredded
- 1?2 cup Parmesan or Romano cheese, fresh grated
Coat 13×9-inch (3 quart) baking pan with nonstick cooking spray. In a large bowl, place bread, vegetables, and onions in a large bowl; set aside.
In medium bowl, whisk together eggs, milk, basil, salt and pepper. Pour egg mixture over bread mixture and mix gently.
Arrange half of bread mixture over bottom of baking pan; sprinkle with ham and 1½ cups Cheddar cheese.
Top with remaining bread mixture; sprinkle with remaining Cheddar cheese and with Parmesan cheese.
Bake uncovered in a preheated 350°F for 45-50 minutes or until set.
Sponsored by Libby’s Fruits & Vegetables. For more recipe ideas visit www.getbacktothetable.com.