My cousin Jeryn's friends call her "Betty Crock of S**t" ... but she shared this recipe for me that is always a hit!
1 T olive oil
1 c sliced mushrooms
1 clove garlic-minced
6 slices Italian bread, torn in pieces
1 lb cooked asparagus
2 c shredded Swiss cheese
6 eggs
2¼ c whole milk
¼ c parmesan cheese
Grease a pan. Sauté garlic and mushrooms in olive oil. Add salt and pepper to taste, set aside. Cook asparagus. Mix dill weed and Swiss cheese. Layer half the bread, half the Swiss cheese mixture, half the mushroom mixture and half asparagus. Repeat. Beat eggs and milk and pour over all. Top with parmesan cheese. Let stand overnight in refrigerator. Remove 1 hour before baking. Bake at 325 degrees for 45 minutes.
1 T olive oil
1 c sliced mushrooms
1 clove garlic-minced
6 slices Italian bread, torn in pieces
1 lb cooked asparagus
2 c shredded Swiss cheese
6 eggs
2¼ c whole milk
¼ c parmesan cheese
Grease a pan. Sauté garlic and mushrooms in olive oil. Add salt and pepper to taste, set aside. Cook asparagus. Mix dill weed and Swiss cheese. Layer half the bread, half the Swiss cheese mixture, half the mushroom mixture and half asparagus. Repeat. Beat eggs and milk and pour over all. Top with parmesan cheese. Let stand overnight in refrigerator. Remove 1 hour before baking. Bake at 325 degrees for 45 minutes.
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