Sunday, February 17, 2013

Monte Cristo Casserole - Pampered Chef Season's Best 2003

1 cup milk
6 eggs
2 packages (12.5 ounces each) frozen plain French toast, thawed
4 ounces deli baked ham, diced ( 1 cup)
4 ounce deli roast turkey, diced (1 cup)
1 cup (4 ounces) shredded Swiss cheese
1/4 cup snipped fresh parsley
Powdered sugar
2 cups sliced strawberries
1/2 cup strawberry ice cream topping

Preheat oven to 375. Pour milk into a microwave safe bowl; heat on HIGH 2-3 minutes or until hot. Whisk eggs in medium bowl; add milk, whisking until blended. Cut French toast into 3/4 inch cubes; place in large bowl. Pour egg mixture over French toast cubes; mix gently and set aside.

Dice ham and turkey. Grate cheese (if using cheese from block). Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix well. Spoon half of the French toast mixture evenly over bottom of a casserole dish. Top with meat and cheese mixture; spoon remaining French toast mixture over top.

Bake 30-35 minutes or until light golden brown and set in center. Remove from oven to cooling rack; let stand 10 minutes. Sprinkle with powdered sugar.

Slice strawberries. Combine strawberries and ice cream topping in a small bowl; mix gently. Cut casserole into squares; serve. Top each serving with strawberry mixture.

Makes 12 servings.

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