Shelly's Recipe

SPINACH, HAM AND GOUDA, CHEDDAR, PARMESAN CHEESE STRATA

Category: Casseroles - Pork

1 large sweet Vidalia onion, chopped
3 large garlic cloves, minced
4 Tbsp. butter
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 (10 oz.) pkg. frozen creamed spinach, thawed
9 eggs
1 3/4 cups milk
1 cup heavy (whipping) cream
2 Tbsp. Dijon mustard
1/2 cup grated Parmesan
1 French baguette, cubed
1 Hawaiian Bread, cubed
2 cups cubed ham
8 oz. sharp cheddar cheese, grated
4 oz. Gouda cheese, grated

For the spinach-onion mixture, saute onion and garlic in butter until golden brown. Add seasonings and creamed spinach. Blend well. Set aside.

For the milk custard mixture, in a large bowl, whisk eggs, milk, cream, mustard and parmesan. Set aside

Butter a 3 quart casserole well. Spread 1/3 of bread cubes on bottom, pressing down. Layer 1/3 of spinach-onion mixture, spread 1/3 of ham, 1/3 of cheese and repeat procedure twice, pressing down bread cubes each time. Pour the milk custard over the strata, letting it soak in. Let stand on counter 30 minutes so it soaks in real good.

Bake for 1 hour at 350 degrees F until it is nice and puffy. Let stand for 10 minutes before serving. Serves 12-16