The Hutchison Christmas Brunch Casserole became an annual thing in our family ever since my mother-in-law gave me the recipe in 2001. I ate it for the first time at her house Christmas morning, wrote about it the first time in 2003, made it for my parents and family a few times (even the time it got tipped in the refrigerator and half the egg spilled on the shelf. We baked it up anyway. It was interesting.). This year, it is my plan to give it center stage in John, J.R. and my emerging Christmas morning traditions. J.R. won’t eat it, I’m sure. Not this year anyway. But I’ll be he changes his mind in a year or two.
Merry Christmas to you and yours.
HUTCHISON CHRISTMAS BRUNCH CASSEROLE
4 eggs
3/4 teaspoon dry mustard
3 cups low-fat milk, divided
1 (10-ounce) can cream of mushroom soup
1/2 teaspoon salt
6 to 8 slices slightly stale bread, cubed
1 pound cooked ham, in small dice
2 cups shredded sharp cheddar cheese
1. Combine eggs, slightly beaten, dry mustard and 2 1/2 cups milk. Set aside.
2. Combine soup, 1/2 cup milk, salt. Set aside.
3. Cover bottom of a 9-by-13-inch pan with a layer of bread cubes. Sprinkle with half the ham, half the cheese and pour on half the milk mixture. Repeat with remaining ingredients, topping with soup mixture, saving 1/2 cup cheese.
4. Cover and refrigerate overnight.
5. Preheat oven to 350 degrees and remove casserole from refrigerator. Bake, covered 1 1/2 hours. Remove cover, sprinkle with remaining cheese and bake until cheese is melted and casserole is bubbling.
6. Allow to cool and set at least 15 minutes before serving.
Serves 8
Pat Hutchison