Yields
6 servings
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ingredients
2
cup cooked ham, cubed (½ lb or 225 g ham steak)
225
g Asparagus (½ lb)
Cooking spray (I like PAM)
6
cup large cubes whole wheat bread (found in bakery section under large bread crumbs)
2
cup cheddar cheese, light, grated
1
small onion
6
eggs
2-½
cups 1% milk
1
tsp dry mustard
3
Roma tomatoes
1
green pepper
½
English cucumber
¼
red onion
¾
cup Feta cheese, crumbled
½
cup black olives (optional)
1
clove garlic minced (or 1 tsp fresh garlic in a jar)
½
tsp lemon pepper
1
tsp thyme leaves
3
Tbsp olive oil
2
Tbsp lemon juice
1
tsp red wine vinegar
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directions
Step 1
The night before: Cut ham into cubes. Rinse asparagus, snap off ends and slice into 1” lengths, approximately. Spray a lasagna or large cake pan with cooking spray. Layer in this order; 1/3 each of ham, bread, asparagus and cheese. Repeat to make 3 layers. Finely chop onion and sprinkle over top.
Step 2
Whisk eggs whites in a mixing bowl until frothy. Whisk in yolks, milk and mustard. Pour evenly over casserole. Cover and place in fridge overnight or at least a couple of hours in advance.
Step 3
When you get home for dinner: Preheat oven to 350° F. Uncover casserole and bake in hot oven. Set timer for 60 minutes. While sauce is simmering: Blend together mayonnaise, sour cream and spice to make veggie dip. Let stand in fridge.