Cheese 'n' Ham Strata

Serves 8-10

5 cups cubed bread, divided
2 cups cubed fully cooked ham
1/4 cup chopped green pepper
2 Tablespoons chopped onion
2 cups (8 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded pepper Jack cheese
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1-1/3 cups milk
4 eggs
1 cup mayonnaise
1/2 teaspoon pepper
Dash cayenne peper
2 Tablespoons butter, melted
2 Tablespoons minced fresh parsley

Place 3-1/2 cup bread in a greased 9x13" casserole dish. Top with ham, green pepper, and onion; sprinkle with cheeses. In a large bowl, combine the soup and milk. Stir in the eggs, mayonnaise, pepper, and cayenne pepper. Pour over the cheeses. Toss remaining bread cubed with the melted butter. Sprinkle over the soup mixture. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley. Let stand for 5 minutes before serving.

NOTE: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

This recipe comes from, "Taste of Home--Best Loved Casseroles" recipe cards.