This is a great brunch dish that utilizes leftover ham. It can be prepared in advance. Cover and refrigerate until needed, then uncover and bake as directed. Serve with Mimosas for an extra special event.

HAM, EGG & ARTICHOKE CASSEROLE
Makes 8 servings
Degree of Difficulty: 2

1 (26-oz.) jar Luna Rossa® Artichoke Crowns, well-drained
1 cup diced cooked ham
4 hard-cooked eggs, peeled and halved
1 (10 ½-oz.) can mushroom soup
2 Tablesp. sherry
1 Tablesp. minced onion
¼ teasp. black pepper
½ cup shredded Cheddar cheese
Paprika, opt.
Ripe olives, sliced, drained, opt.

Arrange artichokes in one layer in 8x8-inch baking dish. Evenly portion ham over artichokes. Place egg half flat-side-down over ham. In small bowl, combine soup, sherry, onions, and pepper; mix well. Pour evenly over eggs. Sprinkle cheese on top. Bake in a 400°F oven 25-30 minutes or until heated through and cheese is lightly browned. Sprinkle with paprika or portion 1-2 olive slices on top of each egg before serving, if desired.

Note: If offered with other foods at a buffet, count 1 per serving. If served as a main entrée, count 2 per serving.