Tuesday, April 29, 2008

Monte Cristo Casserole

This is a recipe I found online while looking for a recipe for Bennigan's Monte Cristo Sandwhich. That is my all-time favorite sandwhich, but I never go to Bennigan's because the service stinks and you're there for HOURS waiting around. We weren't particularly fond of this recipe. It was good but not as crispy and crunchy as I would have liked it to be.

Monte Cristo Casserole Submitted by RINI

Recipe:1 cup fat-free (skim) milk
6 eggs
2 packages (12.5 ounces each) frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream toppingI didn't use strawberry or strawberry topping--I bought a small jar of raspberry preserves and heated them on the stove.

1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.
2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.
3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.
4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.

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