| 500
g (1 bag) |
gourmet
frozen mixed vegetables |
|
|
500 mL (2 cups) |
turkey,
cooked and chopped |
| 1
L (4 cups) |
croutons, seasoned |
| 8 |
eggs |
| 500
mL (2 cups) |
chicken
broth |
| 125
mL (1/2 cup) |
red
pepper, chopped and roasted |
| 10
mL (2 tsp) |
dry
mustard |
| 375
mL (1-1/2 cups) |
Havarti
with herbs or Canadian Swiss cheese, shredded |
|
|
|
|
|
|
|
|
Place
frozen vegetables in a buttered 33 x 23cm (13 x 9-inch) baking dish.
Top with turkey and croutons. In a large bowl, beat eggs, chicken broth,
roasted red pepper and mustard. Pour over croutons. Sprinkle with cheese.
Cover and refrigerate for at least 8 hours or overnight. Remove from
the refrigerator 30 minutes before baking. Uncover and bake at 180oC
(350oF) for 35-40 minutes or until knife inserted near the
centre comes out clean. Let stand for 10 minutes before serving.
|
| Makes:
8 servings. |
| Preparation:
5 minutes Chilling: 8 hours Baking: 35 minutes Standing: 10 minutes. |
|
|
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