from Finely Tuned Foods...KC Symphony Cookbook
1.5 lbs shredded Monterey Jack cheese
3/4 lb sliced fresh mushrooms
1/2 large onion, chopped
1/4 cup butter, melted
1 cup cubed ham (didn't use this time)
7 eggs, beaten
1 3/4 cups milk
1/2 cup flour
1 tablespoon chopped parsley
1 tablespoon seasoned salt
Put half the cheese in bottom of buttered 9 x 13 casserole. Sauté mushrooms and
onion in butter until tender; place over cheese. (spread ham over mushrooms) Top
with rest of cheese. (can do this much ahead of time; cover and refrigerate
until ready to bake). When ready, beat eggs, milk, flour, parsley.
Bake at 350 for 30 min. or until eggs are set.
