Overnight Brunch Casserole - cooking recipe

Ingredients

6 c. shredded Colby-Monterey Jack cheese blend
2 Tbsp. margarine
1/3 c. sliced green onions
1/2 medium red bell pepper, diced
1 (4.5 oz.) jar sliced mushrooms, drained
8 oz. cooked ham, cut into thin strips
8 eggs
1/2 c. all-purpose flour
2 Tbsp. chopped fresh parsley
1 3/4 c. milk

Preparation

Spray 9 x 13-inch glass baking dish with Pam cooking spray. Sprinkle 3 cups of shredded cheese evenly into dish. Melt margarine in medium skillet over medium heat. Saute onions, bell pepper and mushrooms in margarine until tender. Arrange vegetables over cheese in baking dish. Top vegetables with ham strips and sprinkle remaining cheese over ham strips. Beat eggs in separate large bowl. Beat in flour, parsley and milk. Blend well and pour over mixture in baking dish. Cover and refrigerate 8 hours or overnight.