3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cubed fully cooked ham
1-1/2 cups chopped onions
1-1/2 cups chopped green peppers
2 garlic cloves, minced
1/3 cup vegetable oil
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers
and garlic in oil until vegetables are tender. Drain and pat dry; set aside.
In a large mixing bowl, beat cream
cheese and cream until smooth. Beat in eggs. Stir in bread, cheese, salt, pepper
and vegetable mixture.
Pour into two greased 11" x 7" x 2"
baking dishes. Bake, uncovered, at 350º for 35-40 minutes or until knife
inserted near center comes out clean. Let stand for 10 minutes before serving.
Yield: 2 casseroles (8 servings each).