Overnight Cornbread Stuffing Casserole

• 1 (8 oz.) pkg. cornbread stuffing mix (about 3 1/2 c. dry)
• 2 c. frozen mixed vegetables, slightly thawed (see note*)
• 1 1/2 c. cubed, cooked ham
• 3 eggs, lightly beaten
• 2 c. milk
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 c. shredded Cheddar cheese

1. In a 12 x 8 x 2-inch microwavable baking dish (or a comparably sized round dish), stir together the stuffing mix, vegetables and ham.
2. In a medium bowl, combine eggs, milk, salt and pepper.
3. Pour over cornbread mixture.
4. Cover with plastic wrap; refrigerate at least 5 hours.
5. Remove plastic; cover with waxed paper.
6. Microwave on Full power, High, for 6 minutes; rotate 1/4 turn; microwave on Medium-high (80 percent power) until a knife inserted an inch from center comes out clean, 7 to 9 minutes.
7. Sprinkle with cheese. Let stand, covered, for 10 minutes.
8. Stir gently before serving. Yield: 6 cups or 4 servings.

cornbread stuffing mix, mixed vegetables, eggs, milk, salt, freshly ground black pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=495358 (may not work)