Mushroom and Cheese Strata |
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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 6 |
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Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ. Ingredients:
1 medium onion, chopped (1/2 cup) |
1 clove garlic, minced |
2 tablespoons margarine or 2 tablespoons butter |
4 cups assorted sliced fresh mushrooms (such as oyster, shiitake, button, white, and/or crimini) |
1/2 cup shredded mozzarella cheese (2 ounces) |
1/4 cup shredded fontina cheese (1 ounce) |
2 tablespoons assorted snipped fresh herbs (such as basil, oregano, thyme, and/or parsley) |
5 cups french bread or 5 cups italian bread, cubes |
2 ounces prosciutto or 2 ounces canadian bacon, chopped |
4 eggs, beaten or 1 cup fat-free liquid egg product, thawed frozen or refrigerated |
1 3/4 cups milk |
1/2 cup single cream or 1/2 cup light sour cream |
1 tablespoon dijon-style mustard |
1/8 teaspoon pepper |
fresh thyme sprig |
Directions:
1. Preheat oven to 325 degrees F.
2. In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
3. Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
4. Remove from heat.
5. In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
6. In a greased 2-quart square baking dish place half of the bread cubes.
7. Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
8. Top with the remaining bread cubes.
9. In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
10. Pour over layers in dish.
11. Cover and chill in the refrigerator for 2 to 24 hours.
12. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
13. Let stand 10 minutes.
14. To serve, cut into squares; garnish with fresh thyme sprigs.
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