When it’s time to gather your fellow garden enthusiasts and chit-chat about the tulips, the roses, and the hedges, it calls for more than a simple dinner. You need something with a note of verdant flavor, as well as the charm of an afternoon luncheon. That’s the magic of the Garden Club Bake! It flaunts a decorative and crunchy layer of bread slices to make every serving feel like an indulgent sandwich, while boasting fluffy eggs and nourishing asparagus for that springtime garden-freshness, all combining perfectly with the ham for its saltiness and succulence. Of course, melty cheese brings the whole dish, and the whole party, together. Celebrate the warmer weather and good company with this Garden Club Bake!
Ingredients
- 12 slices white bread
- 12 ounces Velveeta®, diced
- 1 1/2 pounds fresh asparagus, trimmed
- 2 cups ham, cooked and diced
- 6 large eggs
- 3 cups 2% milk
- 2 tablespoons onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
Directions
Step 1 –Grease a 9×13-inch baking dish.
Step 2 –Using a doughnut cutter, cut 12 circles and 12 holes from the bread slices. Set both aside.
Step 3 –Tear the remaining bread into pieces and place the pieces in the prepared baking dish.
Step 4 –Layer in the cheese, the asparagus, and the ham.
Step 5 –Arrange the bread circles and the bread holes on top of the ham layer.
Step 6 –Lightly beat the eggs with the milk.
Step 7 –Add the onion, the salt, and the mustard to the egg mixture and mix well.
Step 8 –Pour the egg mixture over the bread circles and bread holes.
Step 9 –Cover the bake and refrigerate it for at least 6 hours and up to overnight.
Step 10 –Preheat the oven to 325 degrees F.
Step 11 –Bake the casserole uncovered until the top is a light golden-brown, about 55 minutes.
Step 12 –Let the bake stand for 10 minutes.
Step 13 –Serve.
