The original recipe called for sandwich bread, but Katie uses seasoned stuffing bread to give the dish more flavor.
1 tablespoon butter
1 cup onion, finely chopped
10 large mushrooms, sliced
8 ounces boneless smoked ham, cubed
1 16-ounce bag frozen broccoli florets, steamed
4 cups seasoned croutons
11/2 cups grated mixed Mexican cheeses
3 cups whole milk
1/4 teaspoon ground pepper
Preheat oven to 350 degrees. Lightly grease a shallow 3-quart baking dish with nonstick spray.
Melt butter in large skillet. Add onions and saute until tender. Add mushrooms and saute until browned and dry. Stir in ham and broccoli. Spread half of bread cubes in prepared baking dish. Top with ham mixtures and half the cheese. Scatter remaining bread cubes over top. Whisk eggs, milk and pepper together until blended. Pour over bread. Sprinkle the remaining cheese on top.
Bake uncovered for one hour or until top is puffed and lightly browned and a toothpick inserted in the center comes out dry.
May also cover and refrigerate for one day before baking.