THE NIGHT BEFORE CHRISTMAS CASSEROLE

4 slices prosciutto or bacon
8 scallions or green onions, sliced
1 tablespoon butter or margarine
1 pound fresh shiitake* and/or button mushrooms, sliced
8 eggs
1 cup milk
1/8 teaspoon pepper
2 1/2 cups shredded Monterey Jack or Cheddar cheese

Preheat oven to 350 degrees F. Grease a 2-quart rectangular (12x 7 1/2x2-inch) baking dish.

In a large skillet, cook prosciutto or bacon till crisp; drain off drippings and crumble prosciutto or bacon. Set aside.

Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes.

Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.

In a large bowl, beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into prepared baking dish.

Bake in a 350 degrees F oven for 35 to 40 minutes or till puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm.

*Remove and discard the tough stems from the shiitake mushrooms before slicing them.

Servings: 6
Source: Midwest Living Magazine