Spinach, Mushroom And Cheese Casserole

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 loaf day-old italian bread (8 oz)
• 1 tablespoon oil, preferably canola
• 1 onion, diced
• 8 ounces mushrooms, trimmed and sliced
• 1 teaspoon dried thyme, divided
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
• 6 eggs
• 2 cups milk
• 4 ounces shredded cheddar cheese, 1 cup

Recipe

• 1 coat 9" deep-dish pie pan with cooking spray.
• 2 cut bread into 1/2" thick slices; cut slices into quarters.
• 3 in skillet heat oil over medium heat.
• 4 add onion; cook until softened, 5 minutes.
• 5 increase heat to medium-high.
• 6 add mushrooms 1/2 tsp.
• 7 thyme salt and pepper.
• 8 cook, stirring occasionally, until tender, 8 minutes.
• 9 stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
• 10 arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
• 11 tuck remaining bread pieces into vegetable mixture.
• 12 combine eggs milk, cheese and remaining thyme; pour over vegetables.
• 13 cover.
• 14 refrigerate at least 1 hour or overnight.
• 15 preheat oven to 350 degree; remove cover.
• 16 bake until cooked through and golden, about 1 hour.