MUSHROOM AND CHEESE STRATA

Mushroom and Cheese Strata image

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.

Provided by Bev I Am

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

Preheat oven to 325 degrees F.
In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
Remove from heat.
In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
In a greased 2-quart square baking dish place half of the bread cubes.
Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
Top with the remaining bread cubes.
In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
Pour over layers in dish.
Cover and chill in the refrigerator for 2 to 24 hours.
Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes.
To serve, cut into squares; garnish with fresh thyme sprigs.

*** Explore more Mushroom And Cheese Strata Recipes »

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