Asparagus, ham and Swiss cheese are layered with country-style stuffing, covered with a savory custard and baked for a perfect brunch or supper dish. For another great brunch recipe using leftover ham, try: Slow Cooker Western Egg Strata
cups Pepperidge Farm® Country Style Stuffing
cups shredded Swiss cheese(about 8 ounces)
cups cooked cut asparagus
cups cubed cooked ham
can Campbell's® Condensed Cream of Asparagus Soup or Campbell's® Condensed Cream of Mushroom Soup
tablespoon Dijon-style mustard
Heat the oven to 350°F. Stir the stuffing, cheese, asparagus and ham in a greased 3-quart shallow baking dish.
Beat the soup, milk, eggs and mustard in a medium bowl with a fork or whisk. Pour over the stuffing mixture. Stir and press the stuffing mixture into the milk mixture to coat.
Bake for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. If you'd prefer a meatless strata, try: Cheddar-Swiss Strata