Potato, Mushroom and Ham Casserole
| Yield: | 8 Servings |
| Categories: | Meats, Casseroles, Chronicle |
| 1/4 | c | Butter |
| 2 | c | New red potatoes, boiled & |
| Quartered | ||
| 2 | c | Cooked ham, cut into 1-in |
| Cubes | ||
| 1/4 | c | Olive oil |
| 2 | c | Mushrooms, quartered |
| 1/4 | ts | Each: paprika and dried |
| Thyme | ||
| 1/8 | ts | Each:cayenne and garlic |
| Powder | ||
| Salt and ground pepper, to | ||
| Taste | ||
| 18 | Eggs, or equivalent egg | |
| Substitute | ||
| 1/2 | c | Milk (whole recommended) |
| 2 | Tomatoes, cut into 1/4-in | |
| Slices | ||
| 1 | c | Grated Fontina or other |
| Favorite cheese | ||
| 1 | tb | Parsley, finely chopped |
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