Eating Healthy on a Budget: Not From a Box Casseroles at Kitchenique, Aug. 25

[Gwen Break]

Shelter House has partnered with Kitchenique to present "Eating Healthy on a Budget: Not From a Box Casseroles
Saturday, Aug. 25, 2012, 11 a.m. to 1 p.m.

Registration is $5 per person and space is limited.

The workshop will be held at Kitchenique, 36150 Emerald Coast Pkwy in City Market at Destiny.

Those attending will learn how to make one-dish meals that cut prep time and can be prepared in advance. The menu includes a breakfast casserole and two dinners designed to stretch your food budget and save time.
To reserve a spot, call Shelter House at (850) 243-1201.
The workshop is part of Shelter House's Women and Money economic empowerment program.

Register online

[Teresa]

Shelter House shared the casserole recipe prepared at the Kitchenique class on Saturday!

Ham, Asparagus and Mushroom Bread Pudding

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From our Eating Healthy on a Budget workshop on 8/25/12 at Kitchenique.


Ingredients:
3/4 cup plus 1 tablespoon butter, divided
2 (8 ounce) packages sliced white button or baby bella mushrooms
1 tablespoon minced garlic
1 pound croissants, cut into 1-inch pieces (about 8 large)
3 cups diced ham
3 cups shredded Swiss cheese
1 (1-pound) bunch asparagus, trimmed and cut into 1/2-inch pieces
2 cups milk
2 cups heavy whipping cream
1 1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
8 large eggs, lightly beaten
Preheat oven to 235. Grease a 13x9 baking dish with 1 tablespoon butter. Set aside.
In a large Dutch oven, melt remaining 1/4 cup butter over medium heat. Add mushrooms and garlic; cook, stirring occasionally, for 12 to 14 minutes or until lightly browned; set aside. In a large bowl, toss croissants with 1/2 cup melted butter. Add ham, cheese, asparagus and mushrooms, tossing to combine.
In a large saucepan, combine milk, cream,, salt, pepper and nutmeg. Heat over medium-low heat, until milk mixture is barely simmering, stirring frequently. Whisking constantly, slowly add eggs to hot milk mixture; whisk until smooth. Pour egg mixture over bread mixture; let stand for 10 minutes.
Spoon mixture into prepared baking dish. Place baking dish in a larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish. Bake for 1 hour or until custard is set and bread is golden brown.
*Be very careful when removing pan in water bath from the oven.