My grandmother made 2 kinds of soup: beef stew and chili. But — she made 300 kinds of casseroles. I, on the other hand, can make soup out of just about anything, but only make a baked casserole once in a dozen blue moons.
This is a favorite. Easy. Yummy. Filling on a cold winter morning….
Also excellent substituting crisped bacon, shredded chicken or turkey, or browned sausage for the ham–
Bake in a 9″ or 10″ square baking dish
2 c washed and cubed russet potatoes
12 oz smoked ham, shredded
1 c yellow squash, sliced very thin
1 c zucchini squash, peeled, halved lengthwise, and sliced thin
1/2 c shredded onion
1/4 c finely minced green peppers (your choice — poblano, bell, banana, etc)
1/4 c shredded carrot
6 oz 2%-milkfat cheddar or colby-jack cheese, sliced
2/3 c 2% milk
6 oz plain greek yogurt — full fat
2 T honey
4 whole eggs
salt & pepper
- Preheat your oven to 450, and spray oven proof baking dish with vegetable oil or olive oil
- prepare all vegetables, ham, and cheese.
- Layer 1/2 the veggies and ham in the dish, then use half the cheese; then layer the other half and top with remaining cheese.
- combine milk, yogurt, honey, and beaten eggs and season with salt and pepper. Pour this into the layered pan gently, allowing it to level out amid the veggies etc.
- cover pan tent-like with foil (so the top doesn’t brown too soon)
- place in the middle of preheated oven (you can put a foil-lined cookie sheet under it if your baking dish is shallow and in danger of bubbling over)
- bake at 450 for 12 minutes.
- reduce baking temperature to 350, and bake for 35 minutes
- remove foil tent, and continue to bake until top layer of cheese is toasting brown and bubbly (about another 10 minutes, depending on your oven.
If needed, this dish can be prepared in advance and kept in a warm oven for up to 20 minutes before serving.
When ready to serve, remove from oven and allow it to settle for 5 minutes before serving.