Ham and egg casserole, microwave

Yield: 6 Servings

Measure Ingredient
1 can Chunk-Style Ham, Drained And Flaked, 6 3/4 Oz.
1 can Sliced Mushrooms, Drained, 4 Oz.
6 Eggs, Beaten
⅓ cup Skim Milk
2 tablespoons Parmesan Cheese, Grated
1 teaspoon Parsley, Dried
½ teaspoon Onion Powder
⅛ teaspoon Pepper
1 cup Mozzarella Cheese, Shredded, 4 Oz.

In a 1½-quart casserole stir together the ham and the drained mushrooms.

In a mixing bowl, stir together the eggs, skim milk, grated Parmesan cheese, dried parsley, onion powder and pepper.

Pour the egg mixture evenly over the ham mixture in the casserole.

Micro-cook, uncovered on High for 4 to 6 minutes or till the egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded mozzarella cheese. Let stand for 5 minutes.

Posted to EAT-L Digest 21 Jan 97 by Martha <marthahs@...> on Jan 22, 1997.

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