Chateau Ste. Michelle - Ham, Asparagus and Goat Cheese Strata
Ham, Asparagus and Goat Cheese Strata
Pair with Chateau Ste. Michelle Sauvignon Blanc, Columbia Valley
From our Chateau Ste. Michelle Culinary Team
Serves 12 Prep time-20 minutes Cook time-1 hour 10 minutes
1 Tbs butter plus extra to grease the pan ½ Tbs olive oil ½ cup yellow onion 1/2” dice 8 oz ham, diced 1½ cup fresh asp, cut into ½” pieces 12 eggs 1 ¾ cup milk 1 loaf challah, cut into 1” pieces, about 9 cups 8 oz Beechers Flagship Cheese or good white cheddar 4 oz goat cheese 1 tsp smoked paprika Pinch cayenne pepper 2 tsp kosher salt ¼ tsp fresh ground black pepper 1 Tbs Dijon mustard
Lightly butter the inside of a 3 qt casserole dish. Set aside.
Heat a medium saute pan over medium high heat, add 1 Tbs butter, olive oil and the onions. Saute for 3-4 minutes until translucent, then add the ham. Saute for 1 minute, add the asparagus and cook for 30 seconds more. Remove from the heat and cool. In a medium bowl, beat the eggs well and then whisk in the milk, smoked paprika, Dijon mustard, 2 tsp kosher salt. Place the bread in a large bowl and add the egg mixture. Let the mixture sit for 10 minutes, tossing occasionally.
Put half of the mixture in the bottom of the prepared casserole dish, top with ½ of the asparagus/ham mixture, ½ of the cheese, & all of the goat cheese. Cover that with the rest of the bread mixture and top with the asp/ham mixture and the grated cheese. Place in a preheated 300 degree oven for about 45 minutes or until the internal temperature reads 165 degrees.
Let rest for 15 minutes before serving.
Serve with chilled Columbia Valley Sauvignon Blanc. Enjoy!
Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network
From her famous sour cream noodle bake to a tater tot-topped breakfast casserole, these are Ree's ultimate comforting casserole recipes!
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Ham & Cheese Brunch Bake | Delish
This breakfast casserole will wow your crowd.
DIRECTIONS
1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, milk, dijon, thyme, and garlic powder and season generously with salt and pepper.
2. Butter a large baking dish. Add bread and top with ham and cheddar. Pour over egg mixture.
3. Bake until eggs are cooked through and ham golden, 45 to 55 minutes. (To make ahead, cover baking dish with aluminum foil and refrigerate at least 4 hours and up to overnight, then bake as directed.)
4. Garnish with more thyme and serve.
INGREDIENTS
10 large eggs
1 1/2 c. milk
2 tsp. Dijon mustard
2 tsp. fresh thyme leaves, plus more for garnish
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
4 c. cubed French bread or baguette
1/2 lb. ham, chopped
1 1/2 c. shredded white Cheddar
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Fully Loaded Baked Potato Casserole | One Pot Chef
The classic Loaded Baked Potato gets a serious upgrade with this amazing casserole side dish! Baked potatoes are combined with sour cream, cheese and bacon to create a shareable dish that’s great with steak, schnitzels, roast chicken and more!
Ingredients:
2kg of Potatoes (washed and scrubbed)
Olive Oil
Salt and Pepper
600ml of Sour Cream
4 Cups of Grated Cheddar Cheese (or any melting cheese you like!)
6 Slices of Streaky Bacon (chopped and fried) or any bacon / ham you like
Preparation Time: About 10 minutes
Cooking Time: About 1hr 20 mins approx.
SERVES 6 - 10 (AS A SIDE DISH)
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by Kevin MacLeod
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