Ingredients
1 pound fresh mushrooms, coarsely chopped1/3 cup butter, cubed1/2 teaspoon Italian seasoning1/8 teaspoon pepper4 cups shredded sharp cheddar cheese1-3/4 cups cubed fully cooked ham1/2 cup shredded Parmesan cheese2 tablespoons all-purpose flour24 large eggs2 cups heavy whipping cream1 tablespoon Dijon mustard1/8 teaspoon white pepper
Preparation
In a Dutch oven, saute mushrooms in butter until tender. Add Italian seasoning and pepper; saute 1 minute longer. Spread mushroom mixture evenly into two greased 13x9-in. baking dishes.
In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour. Sprinkle over mushroom mixture. In another large bowl, whisk the eggs, cream, mustard and white pepper. Pour over cheese mixture.
Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 55 minutes. Uncover; bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
