Wisconsin Brunch Casserole with Ham and Mushrooms



3 Cups diced ham

3 Cups bread cubes

½ Pound block Cheddar cheese, grated (16-ounces, pre-shredded)

1 Cup of fresh mushrooms, sliced

1 Teaspoon of dry mustard

3 Tablespoons flour

3 Cups milk

4 Eggs


1 Chicken bouillon cube

¾ Cup hot water

1 (10-1/2 oz.) Can cream of chicken soup



Prepare the night before.

In a large mixing bowl, combine ham, bread cubes, cheese, and mushrooms and mix together with mustard and flour.

Spread into a greased 9" x 13" glass baking dish.

Whisk together milk and eggs and pour over the above mixture.

In a separate bowl, dissolve 1 chicken bouillon cube in ¾ Cup hot water. Add 1 can cream of chicken soup and mix well with a whisk.

Pour over the mixture evenly in the pan.

Cover with foil and let stand overnight in the refrigerator.

When ready to bake, preheat oven to 350 degrees.

Bake, covered with the foil, at 350 degrees for 1 hour, uncover and bake 15 to 25 minutes longer, until edges just turn golden brown.

Let stand for 10 minutes before cutting.

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