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Overnight Cornbread Casserole Recipe
|Cornbread stuffing mix||8 Ounce (1 Package)|
|Frozen mixed vegetables||2 Cup (32 tbs) (Any Mixture, Thawed)|
|Cubed cooked ham||8 Ounce (1 1/2 Cups)|
|Eggs||3 , beaten|
|Milk||2 Cup (32 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1729 Calories from Fat 584
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 28.9 g144.5%
Trans Fat 0 g
Cholesterol 740.2 mg
Sodium 2390.3 mg99.6%
Total Carbohydrates 179 g59.8%
Dietary Fiber 18.5 g74%
Sugars 36.1 g
Protein 116 g232.3%
Vitamin A 344.7% Vitamin C 52.4%
Calcium 117.5% Iron 74.2%
*Based on a 2000 Calorie diet
In a medium bowl combine eggs, milk, salt and black pepper.
Pour over cornbread mixture.
Cover with plastic wrap; refrigerate overnight or at least 5 hours.
Remove plastic wrap; cover with waxed paper.
Microwave on HIGH (100% power) for 6 minutes; rotate 1/4 turn.
Microwave on MEDIUM-HIGH (80% power) until a knife inserted 1 inch from the center comes out clean, 7 to 9 minutes.
Sprinkle with cheese.
Let stand, covered, for 10 minutes.
Stir gently before serving.