1 lb fresh mushrooms, coarsely chopped
1/3 c butter, cubed
1/2 tsp Italian seasoning
1/8 tsp pepper
4 c shredded sharp cheddar
1-3/4 c cubed fully cooked ham
1/2 c shredded parmesan cheese
2 tbsp. all purp flour
24 eggs
2 c heavy whipping cream
1 tbsp. Dijon mustard
1/8 tsp white pepper
Saute the mushrooms in butter until tender. Add itailan seasoning and pepper; saute 1 minute longer. Spread mushroom mixture evenly into two greased 13-in x 9-in dishes. In large bowl, combine cheddar sheese, ham, parm cheese and flour. Sprinkle over mushroom mixture. In large bowl, whisk eggs, cream, mustard, and white pepper. Pour over cheese mixture.
Freeze one casserole; bake the other, uncovered, at 350 for 30-35 minutes. Let stand for 10 minutes before cutting.