Overnight Cornbread Casserole - cooking recipe

Ingredients

1 (8 oz.) pkg. cornbread stuffing mix (about 3 1/2 c.)
2 c. frozen mixed vegetables (any mixture), slightly thawed
1 1/2 c. (about 8 oz.) cubed cooked ham
3 eggs, lightly beaten
2 c. milk
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 c. shredded cheddar cheese

Preparation

In a 12 x 8 x 2 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.
Remove plastic wrap; cover with wax 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; about 7 to 9 minutes.
Sprinkle with cheese.
Let stand, covered, for 10 minutes.
Stir slightly before serving.
Makes 4 to 6 servings.