Florentine Brunch Casserole

Source: The Pampered Chef

16 slices firm white bread
3 tablespoons butter or margarine, divided
1 (10 3/4 ounce) can condensed cream of celery soup
1/3 cup milk
1/4 teaspoon coarsely ground black pepper
1/3 cup onion, chopped
4 ounces baked ham, diced (about 1/2 cup)
1 red bell pepper, diced (about 1 cup)
10 eggs, lightly beaten
4 ounces Cheddar cheese, shredded, divided (1 cup)
1 (5 ounce) bag fresh spinach leaves, washed and stemmed

Heat oven to 375 degrees F.

Cut crusts off bread using Serrated Bread Knife; cube crusts and measure 2 cups. Arrange bread slices in an overlapping pattern against sides of Oval Baker; place bread cubes in bottom.

Microwave 2 tablespoons of the butter in Small Micro-Cooker on HIGH 30 seconds or until melted; lightly brush over bread slices using Pastry Brush. Bake 15 to 20 minutes or until edges of bread are golden brown.

Meanwhile, in Small Batter Bowl, whisk soup, milk and black pepper until smooth using Stainless Steel Whisk. Finely chop onion using Food Chopper. Dice ham and bell pepper using Chef's Knife. Melt remaining butter in Stir-Fry Skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until vegetables are tender; stir in ham. Whisk eggs in Classic Batter Bowl; add to Skillet. Cook over medium-high heat, stirring occasionally with Classic Scraper, until eggs are set but still moist.

Stir in soup mixture; cook 1 minute or until hot. Using Deluxe Cheese Grater, grate cheese. Gently stir in 3/4 cup of the cheese. Fold spinach into egg mixture, half at a time. Cook about 2 minutes, stirring gently until spinach is wilted.

Spoon egg mixture into center of Baker, mounding slightly in center. Top with remaining 1/4 cup cheese. Serve immediately using Nylon Spoon.

Yield: 8 servings or 16 sample servings