Monte Cristo Casserole
Source: The Pampered Chef
1 cup fat-free (skim) milk
2 (12.5 ounce) packages frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping
Heat oven to 375 degrees F.
Heat milk in Small Micro-Cooker on HIGH 3 minutes or until hot.
Whisk eggs in Small Batter Bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large Colander Bowl. Pour egg mixture over French toast cubes; toss gently using Mix 'N Scraper; set aside.
Dice ham and turkey using Utility Knife. Grate cheese using Deluxe Cheese Grater. Snip parsley using Kitchen Shears. Combine ham, turkey, cheese and parsley in Classic Batter Bowl; mix with Classic Scraper. Layer half of the French toast cubes in bottom of Rectangular Baker. Top with half of the meat and cheese mixture. Repeat.
Bake 30 to 35 minutes or until golden brown and set in center. Remove to Nonstick Cooling Rack; cool 10 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker.
Slice strawberries using Egg Slicer Plus. Combine strawberries with strawberry topping in small Colander Bowl using Skinny Scraper. Cut casserole into squares using Serrated Bread Knife; serve using Mini-Serving Spatula. Top each serving with strawberry mixture.
Yield: 12 servings or 24 sample servings
Nutrients per serving: Calories 280, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 165 mg, Carbohydrate 33 g, Protein 18 g, Sodium 900 mg, Fiber 2 g