This dish can be served as side or as an entree. It’s great for the holidays or dinner with the family. There’s just something about pimento cheese that makes everything taste a little bit better and this dish is no exception. It’s best to place it in the refrigerator overnight after you’ve prepared it so the bread can absorb the egg mixture. At least four hours in the fridge will also suffice, sometimes you just don’t feel like waiting. The ham can also be removed to add a vegetarian offering for your guests.
Broccoli and Pimento Cheese Casserole
14 slices White Bread, crusts removed
12 oz. Palmetto Cheese, Original or Jalapeno
14 oz. Broccoli, fresh or frozen
8 oz Deli sliced ham, large diced
6 eggs, whole
3-1/2 cups Milk
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
In a microwave safe bowl, cook frozen broccoli for 10 minutes. Cool down with cold water and drain. Uncooked broccoli will add extra moisture to your casserole, so be sure to not skip this step.
Next remove the crusts off of your white bread. Set aside.
Now you’ll want to dice your ham or cut slices into quarters. Ham left whole will make the casserole harder to cut after it has cooked.
In a mixing bowl, add your 6 eggs, milk and seasonings. Mixing thoroughly and set aside.
Now it’s time to put everything together.
In a 9″x13″ pan place 6 whole slices of white bread and fill in the remaining space with a slice of bread cut in half.
Top with ham, broccoli and half of your Palmetto Cheese.
Top that with 6 more slices of bread and 1 slice cut in half to fill in the space.
Spread the rest of the Palmetto Cheese on top of the bread.
Pour the egg mixture on top of the bread. Cover and refrigerate overnight or at least 4 hours to let the bread soak up the egg mixture.
Bake for 55 minutes at 350 degrees or until crust has browned and egg mixture has been thoroughly cooked. Let rest for 10 minutes to make cutting easier. Cut into squares and serve.