Overnight Cornbread Stuffing Casserole - cooking recipe

Ingredients

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

Preparation

In a 12 x 8 x 2-inch microwavable baking dish (or a comparably sized round dish), stir together the stuffing mix, vegetables and ham.
In a medium bowl, combine eggs, milk, salt and pepper.
Pour over cornbread mixture.
Cover with plastic wrap; refrigerate at least 5 hours.
Remove plastic; cover with waxed paper.
Microwave on Full power, High, for 6 minutes; rotate 1/4 turn; microwave on Medium-high (80 percent power) until a knife inserted an inch from center comes out clean, 7 to 9 minutes.
Sprinkle with cheese. Let stand, covered, for 10 minutes.
Stir gently before serving. Yield: 6 cups or 4 servings.