Well despite the dumb name that tonight's dish has, it was actually pretty good. It of course comes from the Fall 2006 issue of the Kraft Food and Family magazine (I haven't used all the recipes yet!) and this one was no different than the last....fabulous! It was also easier to make too. The only thing I changed was the ham...I don't buy boiled ham...lunch meat is just about the same and I do buy that so that's what I used chicken breast lunch meat. It was just fine. Just realize it takes an hour to bake so save enough time for it. I give this recipe a 5!
5 eggs
1 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
9 oz. (1-1/2 [6-oz.] pkg.) OSCAR MAYER Smoked Ham, chopped
1 cup KRAFT Shredded Cheddar Cheese, divided
PREHEAT oven to 375°F. Beat eggs, milk and sour cream in large bowl with wire whisk until well blended. Add broccoli, dry stuffing mix, ham and 1/2 cup of the cheese; mix lightly.
POUR mixture into 2-qt. baking dish or 9-inch pie plate; cover loosely with foil.
BAKE 1 hour. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 5 min. or until cheese is melted and mixture is cooked through.
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