Egg and Ham Casserole for Forty
Created by TeaBo on December 13, 2012
- Servings: 30
- Prep Time: 20m
- Cook Time: 1h
- Recipe #7086
Ingredients
- 24 eggs, beaten
- 2 cups sour cream
- 6 large green onions, chopped (or 2 cups)
- 2 pounds diced cooked ham
- 1 (10 ounce) can diced Rotel tomatoes
- 1 (15 ounce) can stewed tomatoes
- 1 (2 pound) package Velveeta cheese, cubed
- 2 teaspoon pepper
- 1 teaspoon salt
- 1/2 cup sliced black olives
- Sliced tomatoes, for garnish
How to Make
-
Step 1: Combine all ingredients together except sliced tomatoes. Divide into two very large greased pans or heavy disposable foil pans.
-
Step 2: Bake in preheated oven at 325 degrees F for 1 hour or until center is firmly set. Garnish with sliced tomatoes. You can bake this a day before, The next day place in a 250 degrees F oven 30 minutes before transporting. This reezes well.
Nutritional Facts
- Serving Size: 1 (166.9 g)
- Calories 247.5
- Total Fat - 13 g
- Saturated Fat - 6.3 g
- Cholesterol - 197 mg
- Sodium - 889.4 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 0.5 g
- Sugars - 3.9 g
- Protein - 22.7 g
- Calcium - 188.7 mg
- Iron - 2.2 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg