Father's Day Recipes: French Ham Cheese and Egg Fondue Casserole | Submitted By: SheasLounge

2 tablespoons butter, softened3 tablespoons all-purpose flour1 tablespoon mustard powder3 cups cubed fully cooked ham8 ounces Cheddar cheese, cubed3 cups cubed day old French bread4 eggs, beaten3 cups milk1 dash hot pepper sauce3 tablespoons butter, melted1/2 cup freshly grated Parmesan cheeseGenerously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 130mg Powered by ESHA Nutrient Database

French Ham Cheese and Egg Fondue Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 130mgSodium: 857mgTotal Carbs: 19.8g    Dietary Fiber: 0.7gProtein: 19.9g VIEW DETAILED NUTRITION
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Quiche and Savory Pies: French Leek and Ham Shepherd's Pie | Submitted By: Rita Machado

2 1/4 pounds potatoes, peeled and cut into chunks1/2 cup heavy cream3 tablespoons butter1 pinch ground nutmegsalt and pepper, to taste2 tablespoons olive oil1 onion, chopped1 1/2 pounds leeks, sliced2 medium tomatoes - peeled, seeded, and coarsely chopped1 1/2 pounds cooked ham, thinly sliced1 egg yolk, lightly beaten1/4 cup shredded mozzarella cheese (optional)Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 2 quart casserole dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Stir in the cream, butter, nutmeg, salt, and pepper and mash until smooth. Heat the olive oil in a large skillet over medium heat. Cook the onion until translucent. Stir in the leek and cook another minute until the leek is soft, but not brown. Mix in the peeled tomatoes, lower the heat, and simmer five minutes, stirring occasionally until the tomatoes have lost some of their shape. Stir in the ham and season with salt and pepper. Spread half of the mashed potatoes on the bottom of the casserole dish. Pour in the ham and leek sauce and cover with the remaining mashed potatoes. Brush the surface of the mashed potatoes with the beaten egg yolk. Sprinkle on the shredded mozzarella. Bake in the preheated oven for 20 minutes, or until golden brown. Amount Per Serving  Calories: 675 | Total Fat: 40.8g | Cholesterol: 143mg

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