Farmer’s Strata

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Publisher Photo

For an inexpensive and easy-to-prepare dish, try this hearty casserole. You can assemble it ahead and bake it just before leaving for a potluck. People go back for seconds since it includes tasty basic ingredients like bacon, cheese and potatoes. —Pat Kuether, Westminster, Colorado

Prep: 25 min. + chilling Bake: 65 min.

12-16 servings

Prep: 25 min. + chilling Bake: 65 min.

12-16 servings

  • 1 pound sliced bacon, cut into 1/2-inch pieces
  • 2 cups chopped fully cooked ham
  • 1 small onion, chopped
  • 10 slices white bread, cubed
  • 1 cup cubed cooked potatoes
  • 3 cups (12 ounces) shredded cheddar cheese
  • 8 large eggs
  • 3 cups milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • Dash salt and pepper

1 piece: 276 calories, 17g fat (8g saturated fat), 152mg cholesterol, 659mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 17g protein.

  1. In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
  2. In a greased 13×9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.
  3. In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.
  4. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, for 65-70 minutes or until a knife inserted near the center comes out clean. Yield: 16 servings.

Originally published as Farmer’s Strata in Taste of Home December/January 1996, p37

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