Ham Vegetable Strata

• 1 small zucchini, cut into 1/4-inch slices
• 2 cups fresh broccoli florets
• 1/2 cup shredded carrot
• 12 slices white bread, crusts removed
• 1 cup cubed fully cooked ham
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Swiss cheese
• 12 large eggs
• 2-1/2 cups whole milk
• 1/4 cup chopped onion
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1-1/2 cups crushed cornflakes
• 1/4 cup butter, melted

1. Place 1 in. of water in a small saucepan. Add zucchini, broccoli and carrot; bring to a boil. Cook, covered, 5-10 minutes or until tender; drain.
2. Meanwhile, cut each bread slice in half diagonally; place half of the pieces in a greased 13x9-in. baking dish. Top with half of the vegetables, ham, mushrooms and cheeses. Repeat layers.
3. In a large bowl, whisk the eggs, milk, onion, mustard, salt and pepper; pour over the ham mixture. Cover and refrigerate for 8 hours or overnight.
4. Remove from the refrigerator 30 minutes before baking. Toss cornflakes and butter; sprinkle over the casserole. Preheat oven to 350u0b0. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

zucchini, fresh broccoli florets, shredded carrot, white bread, mushroom stems, cheddar cheese, swiss cheese, eggs, milk, onion, ground mustard, salt, pepper, cornflakes, butter

Taken from www.tasteofhome.com/recipes/ham-vegetable-strata/ (may not work)