Overnight Cornbread Casserole
|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)|
In a 12x8x2-inch microwavable baking dish, stir together stuffing mix, vegetables and ham.
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.