Ham & Mushroom Casserole


3 tablespoons vegetable oil

1 cup sliced shallots (about 3 medium)

1 package (8 oz) mushrooms, sliced

6 cups cubed (1-inch) challah bread

2 cups shredded fontina cheese (8 oz)

1 ½ cups diced cooked ham

10 eggs

2 cups half-and-half

2 teaspoons Dijon mustard

1 tablespoon finely chopped fresh thyme leaves

½ teaspoon salt

½ teaspoon pepper


1 Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

2 In 8-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook shallots in oil 4 to 6 minutes, stirring frequently, until starting to caramelize; remove from skillet. In same skillet, add remaining 1 tablespoon oil and the mushrooms. Cook 4 to 6 minutes, stirring frequently, until tender and browned.

3 In baking dish, layer half of the bread, 1 ½ cups of the cheese, the shallots, mushrooms, ham and remaining bread. In large bowl, beat eggs and half-and-half with whisk; beat in Dijon mustard, thyme, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.

4 Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.



2 Comments Add yours

  1. Wow!! This looks so yummy!!!

    Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas

    Liked by 1 person

  2. This sounds really good!


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