First a caveat. This recipe is meant to feed the masses not meant to feed an average family unless your family consists of a lot of people. This has been a dish that has made appearances at church gatherings and fellowships and has not survived the encounter.
I haven’t made this in quite a while because of that but this is what I used to put together.
The featured image depicts a smaller version of this same recipe.
- 6 Eastern potatoes (Maine potatoes being the best); sliced and parboiled.
- 2 Green Bell Peppers; sliced
- 2 Yellow Bell Peppers; sliced
- 2 Red Bell Peppers; sliced
- 1 lb sliced mushrooms
- 1 lg Bermuda Onion; cut in half and sliced with slices broken apart
- ½ lb ham cubed (I use ham steaks and cube them)
- ½ lb loose breakfast sausage; crumbled and cooked most of the way (ensures will be done when cooked in casserole)
- ½ lb bacon chopped and cooked with sausage above
- 2 dozen eggs scrambled
- 1 lb shredded cheddar cheese
- 1 lb shredded Colby cheese
- 1 cup heavy cream
- 1T oregano
- ½ T paprika + more to sprinkle on top
- ½ T salt
- Preheat an oven to 375F
- Combine all the vegetables and set aside for assembly later.
- Combine the cheeses and cream and set aside. Add seasonings and mix thoroughly.
- In a disposable hotel tray start layering the ingredients. Plan to have your last layer (top layer) be cheese. Potatoes, meats, vegetables, eggs, cheeses in that order.
- Once assembled place aluminium foil over the top for 20 to 30 minutes or until the cheese starts to bubble. Remove foil and cook for five minutes more.
- Serve while hot although some folks eat it cold. Serve with tomato sauce topping in the recipe below.
And as an accompaniment:
- 2 medium cans of tomato sauce
- 2T butter
- 1T Basil
- 1T Oregano
- 1T Parsely
- ½ T olive oil
- 2 cloves of garlic; minced finely
- 1 shallot ; minced finely
- Saute the shallots in a saucepan over medium heat and garlic in olive oil until the shallots are glassy. Keep the mixture moving to avoid browning the garlic rendering.
- Add the tomato sauce and herbs and stir thoroughly.
- Once the tomato sauce has reached temperature add the butter and allow to melt mixing in thoroughly.
- Serve in a gravy boat.