Heat the oven to 350°F. Stir the stuffing, cheese, asparagus and ham in a greased 3-quart shallow baking dish.Beat the soup, milk, eggs and mustard in a medium bowl with a fork or whisk. Pour over the stuffing mixture. Stir and press the stuffing mixture into the milk mixture to coat.Bake for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. If you'd prefer a meatless strata, try: Cheddar-Swiss Strata
4 cups Pepperidge Farm® Country Style Stuffing2 cups shredded Swiss cheese(about 8 ounces)1.5 cups cooked cut asparagus1.5 cups cubed cooked ham1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup2 cups milk5 egg1 tablespoon Dijon-style mustard
Set-aside those boxed mixes, because this ...
Oktoberfest deserves more than a ho-hum sn...
These grilled veggie sandwiches are great ...
Nothing could be easier than this fruit pi...