Flavored with fresh mushrooms, sun-dried tomatoes, Cheddar cheese and spinach, this delicious casserole goes to new heights with the addition of roasted garlic Italian bread cubes. The wonderful taste and texture is guaranteed to be a real crowd pleaser. This recipe was developed using hand-crafted Ecce Panis bread. If Ecce Panis isn't available in your market, you can substitute your favorite artisan-quality bread.
cost per recipe: $23.11
The price is determined by the national average.
teaspoon ground black pepper
sun-dried tomatoes, cut into thin strips
cups shredded Cheddar cheese(about 12 ounces)
loaf Ecce Panis Roasted Garlic Italian Loaf, cut into 1-inch cubes
as needed vegetable cooking spray
tablespoon vegetable oil
ounces sliced shiitake mushrooms
package (about 9 ounces) baby spinach
Beat the eggs, milk, salt and black pepper in a large bowl. Stir in the tomatoes and cheese. Add the bread cubes and stir to coat. Let stand for 30 minutes, stirring occasionally.
Heat the oven to 350°F. Spray a 2-quart casserole with vegetable cooking spray.
Heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms and cook until tender, stirring occasionally. Add the spinach. Cover and cook for 2 minutes or until the spinach is wilted. Drain the spinach mixture well in a colander. Stir the spinach mixture into the bread mixture. Spoon the bread mixture into the casserole.
Bake for 1 hour or until a knife inserted in the center of the casserole comes out clean.