Broccoli, Ham and Cheese Casserole
Ingredients:
- salt - 1 1/4 t
- broccoli florets - 6 cups
- olive oil - 1 T
- finely chopped onions - 1 1/2 cups
- finely chopped ham - 1 1/4 cups
- shredded Cheddaar Cheese - 3 cups
- cubed French bread, 1 inch - 8 cups
- eggs, lightly beaten - 8
- half & half - 3 cups
- minced fresh chives - 2 T
- sweet paprika - 1 1/4 t
- cayenne - 1/4 t
- grated Parmesan cheese - 3/4 cup
Instructions:
Fill a large pot ¾ full of water, bring to a boil over high heat. Season water with salt, add broccoli, blanch until bright green and barely tender, about 1 minute. Place broccoli in ice water to halt cooking and broccoli is fully chilled, drain well, pat dry with paper towels; set aside.
In a sauté pan, heat olive oil over medium high heat, add onions and a pinch of salt, stir occasionally, until onions are soft, about 4 minutes. Remove from heat; set aside to cool.
In a large bowl, combine the broccoli, cooled onions, ham, Cheddar cheese and bread cubes. Toss gently to combine, pour in a 13 x 9 inch greased casserole dish, spreading mixture into an even layer.
Using the same bowl, throughly whisk together eggs, half & half, chives, 1 ¼ t salt, paprika and cayenne. Pour over the broccoli mixture. Cover, place in the refrigerator for 4 hours or overnight. Thirty minutes before baking, remove casserole from refrigerator, let come to room temperature.
Cover casserole with foil. Bake in a preheated 375 degree oven for 45 minutes. Remove foil, sprinkle Parmesan cheese evenly over the top. Return uncovered casserole to the oven, continue baking for 15 minutes, or until top is golden brown and puffed and the casserole is cooked through.
