24 oz. shredded Monterrey Jack cheese
3/4 lb. sliced mushrooms
1/2 cup chopped onion
1/4 cup melted butter
1 cup cubed ham
1 3/4 cups milk
1/2 cup flour
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
1 tsp seasoned salt (such as Lawry's)
1/2 tsp dry mustard (such as Colman's)
No nutrition information available
Put half of the cheese on bottom of sprayed or buttered 9x13 pan. Sauté mushrooms and onion in butter. Spoon mushroom/onion mixture over the cheese in the pan, then add ham, and sprinkle the remaining cheese on top.
Beat eggs, then add milk, flour, parsley, salt and dry mustard. Pour this gently over the ham/cheese mixture.
Bake at 350°F for 45 minutes.