Wild Rice Brunch Casserole |
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Prep Time: 10 Minutes Cook Time: 100 Minutes |
Ready In: 110 Minutes Servings: 10 |
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Ingredients:
3 tablespoon(s) all-purpose flour |
5 tablespoon(s) butter, divided |
2 tablespoon(s) canola oil |
cheese sauce |
2 cup(s) cubed fully cooked ham |
12 eggs |
1-1/2 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 teaspoon(s) ginger |
1/2 cup(s) milk |
1 cup(s) milk |
1/4 teaspoon(s) pepper |
1 teaspoon(s) salt |
2 cup(s) shredded colby or gouda cheese |
1 dash(es) white pepper |
1 4-oz. package(s) wild rice |
Directions:
1. Cook rice according to package directions. Spread in greased 13-in.-by-9-in. baking dish; set aside.
2. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside.
3. In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice.
4. In a large bowl, whisk the eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus.
5. For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted.
6. Pour over casserole. Cover and bake at 325 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160 degrees.
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