Potato Ham Casserole

• 2 cups shredded cheddar cheese
• 2 cups shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 medium onion, chopped
• 1/3 cup each chopped sweet red pepper and green pepper
• 3 tablespoons butter
• 3 cups cubed cooked potatoes
• 3 cups cubed fully cooked ham
• 1/2 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 large eggs, lightly beaten
• 1-3/4 cups whole milk

1. Combine the cheeses; sprinkle half into a greased 13x9-in. baking dish. In a large skillet, saute the mushrooms, onion and peppers in butter until crisp-tender. Sprinkle over the cheese. Add the potatoes and ham. Sprinkle with remaining cheese. In a large bowl, combine the flour, parsley, salt and pepper. Add the eggs and milk; mix until smooth. Pour over the top.
2. Bake, uncovered, at 350u0b0 for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

cheddar cheese, mozzarella cheese, mushroom stems, onion, sweet red pepper, butter, potatoes, allpurpose, parsley, salt, pepper, eggs, milk

Taken from www.tasteofhome.com/recipes/potato-ham-casserole/ (may not work)