Bread Cheese Casserole by pt Sherm
http://www.pinterest.com/ptsherm/casseroles-veggies/
Cook Time:1 hr 10 min Level:Easy
Serves:6 to 8 servings.
Ingredients:3 tablespoons butter (or, part olive oil)
1 small chopped yellow onion
1 or 2 cups frozen shredded hash browns (alternative is mash left-over mashed potatoes i.e.)
2 1/4 cups whole milk OR, 1/4 cream
8 large eggs (or, use flax seed meal for all or in place of some of the eggs)
1 teaspoon salt, and fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread,
crusts removed (or firm hard Cartesian)
2 cups (1/2 pound) grated Cheddar or
Colby cheese etc., or in part; sharp Cheddar
2 cups (1/2 pound) freshly grated
Parmesan
Directions; Preheat the oven to 350
degrees F.
Spray a deep 13 by 9-inch casserole
dish with vegetable oil cooking spray.
Melt the ORGANIC butter in a large frying pan.
Add the onion and saute over medium-low heat until soft, about 5
minutes. Add the hash browns and break apart. Saute until soft, about
5 minutes.
In a large mixing bowl, combine the
milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.
To assemble: Spread the onions and hash
browns evenly at the bottom of the greased dish. Place the bread
cubes evenly on top of hash browns. Pour the milk and egg mixture
over these layers. Add Parmesan as the next layer, while then adding
the Cheddar.
*Cook's Note: Save a few tablespoons of
Cheddar for the last 10 minutes of baking, where you can add a fresh
topping of melted Cheddar.
USE WHAT YOU HAVE ON HAND; IN SEASON, OUT OF YOUR GARDEN; sometimes, mixed frozen vegetable's or, fresh
cooked garden veggies or, you could season with a small bit of meat to taste and balanced with less cheese.
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| This photo is incorrect; this is the same idea but, more mashed potatoes. |
