Asparagus, Ham and Egg Bake

 

1 1/2

cups chopped cooked ham (1/2 lb)

1

lb fresh asparagus spears, cut into 1-inch pieces

1

bag (30 oz) frozen shredded hash brown potatoes, thawed

1

medium onion, chopped (1/2 cup)

2

cups shredded Cheddar cheese (8 oz)

1/4

cup grated Parmesan cheese

12

eggs

1 1/4

cups milk

1

container (8 oz) sour cream

2

teaspoons lemon-pepper seasoning salt

2

teaspoons ground mustard

1

cup cornflake crumbs

2

tablespoons butter or margarine, melted

• 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, toss ham, asparagus, potatoes, onion and cheeses. Spoon into baking dish.
• 2 In same bowl, beat eggs, milk, sour cream, lemon-pepper seasoning salt and mustard with fork or wire whisk until well mixed. Pour egg mixture over potato mixture. (Baking dish will be very full.) Cover; refrigerate 8 hours or overnight.
• 3 Heat oven to 325°F. Uncover baking dish; bake 35 minutes. Meanwhile, in small bowl, toss cornflake crumbs and butter.
• 4 Sprinkle cornflake mixture over partially baked casserole. Bake uncovered 30 to 35 minutes longer or until knife inserted in center comes out clean and thermometer inserted in center reads 160°F. Remove from oven; let stand 15 minutes before serving.