I’m not sure how casseroles became my weeknight dinner standby, especially because I certainly didn’t grow up eating them. At any rate, my plan of turkey burgers dashed, I resorted to a Rachael Ray recipe I had come across in the latest issue of her magazine for a Ham, Egg and Cheese Bake.
It was a simple recipe, but because I was missing half of the eggs it required, it ended up being much more soggy than it should have been, as we added a little more milk to try and compensate for the lack of liquid in the dish. So though the top half of the casserole (comprised of cheese, parsley and tomato) was quite good, I could have done without the layer of soaked bread at the bottom.
Ham, Egg and Cheese Bake
I would make it again, but only with the right ingredients on hand.
Only Here for the Food 