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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
1 8-ounce package(s) sliced mushrooms |
1 bunch(es) green onions, sliced |
2 teaspoon(s) canola oil |
1 loaf(s) (1 pound) day old bread, cut into 3/4-inch cubes |
1 cup(s) (4 ounces) shredded swiss cheese |
1 package(s) (1 pound) sliced bacon, cooked and crumbled |
2 cup(s) (8 ounces) shredded cheddar cheese |
1 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry |
9 eggs |
3 cup(s) milk |
1/2 teaspoon(s) each onion powder, garlic powder and ground mustard |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
Directions:
1. • In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes.
2. • In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight.
3. • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting.
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