Florentine Brunch Casserole

• 16 slices firm white bread
• 3 Tbsp. butter or margarine, divided
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1/3 c. milk
• 1/4 tsp. coarsely ground black pepper
• 1/3 c. finely chopped onion
• 1 red bell pepper, diced (about 1 c.)
• 1/2 c. (4 oz.) diced cooked deli ham
• 10 eggs, lightly beaten
• 1 c. (4 oz.) shredded Cheddar cheese, divided
• 1 (5 oz.) pkg. fresh spinach leaves, washed and stemmed

1. Preheat oven to 375u0b0.
2. Cut crusts off bread using serrated bread knife.
3. Cube crusts to measure 2 cups.
4. Arrange bread slices in an overlapping pattern against sides of Oval Baker; place bread cubes in bottom.
5. Place 2 tablespoons of the butter in Small Micro-Cooker; microwave, covered, on High 30 seconds or until melted.
6. Lightly brush butter over bread slices using Pastry Brush.
7. Bake 15 to 20 minutes or until edges of bread are golden brown.

white bread, butter, condensed cream, milk, ground black pepper, onion, red bell pepper, eggs, cheddar cheese, fresh spinach leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24498 (may not work)