Casserole, Try Using Fat-Free Milk And A Reduced-

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Casserole, Try Using Fat-Free Milk And A Reduced- to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Casserole, Try Using Fat-Free Milk And A Reduced-, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• fat biscuit/baking mix.
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 can (5 ounces) chunk ham, drained
• 1 medium tomato, chopped
• 2 cups biscuit/baking mix
• 1/2 cup water
• 1 cup (4 ounces) shredded Swiss or
• cheddar cheese
• 2 eggs
• 1/4 cup milk
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons minced chives
• 1 In a small skillet, saute onion in butter until
• tender. Stir in ham and tomato; set aside.
• 2 In a small bowl, combine biscuit mix and
• water; mix well. Press onto the bottom and
• 1/2 in. up the sides of a greased 13-in. x
• 9-in. x 2-in. baking dish. Spread ham

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

mixture over crust; sprinkle with cheese

Step 2: Technique & Execution

In a bowl, beat the eggs, milk, dill, salt and pepper; pour over cheese

Step 3: Technique & Execution

Sprinkle with chives. 3 Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean

Step 4: Technique & Execution

Let stand for 5 minutes before cutting

Step 5: Technique & Execution

Yield: 8 servings

Step 6: Technique & Execution

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