---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POTATO, MUSHROOM AND HAM CASSEROLE
  Categories: Meats, Casseroles, Chronicle
       Yield: 8 servings
  
     1/4 c  Butter
       2 c  New red potatoes, boiled &
            Quartered
       2 c  Cooked ham, cut into 1-in
            Cubes
     1/4 c  Olive oil
       2 c  Mushrooms, quartered
     1/4 t  Each: paprika and dried
            Thyme
     1/8 t  Each:cayenne and garlic
            Powder
            Salt and ground pepper, to
            Taste
      18    Eggs, or equivalent egg
            Substitute
     1/2 c  Milk (whole recommended)
       2    Tomatoes, cut into 1/4-in
            Slices
       1 c  Grated Fontina or other
            Favorite cheese
       1 T  Parsley, finely chopped
  
   Heat oven to 350 degrees. Melt butter in very hot skillet and saute
   potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.
   Heat oil in another medium-hot skillet and add mushrooms;saute until
   soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.
   Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt
   casserole with vegetable spray and pour ham-mushroom mixture into
   casserole.
   Beat eggs in mixing bowl with milk until frothy. Season with salt and
   pepper. Pour eggs over ham-mushroom mixture.
   Bake at 350 degrees for 30 minutes, then arrange tomato slices around top
   and sprinkle with grated cheese. Return casserole to oven and bake until
   eggs are set, cheese is melted and top is brown. Sprinkle with parsley.
  
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