Overnight Souffle Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 tbsp unsalted butter
1 cup sliced fresh mushrooms
1 large onion, diced
16 slices white bread, crusts removed
1 pound lean bacon, cooked crisp and crumbled
3/4 cup diced celery
2 Anaheim chilies, seeds removed, peeled and diced
1 lb. sharp Cheddar cheese, grated
Salt and pepper to taste
2 tbsp snipped fresh dill
1 large tomato, peeled and thinly sliced
6 eggs, lightly beaten
3 cups cream
1 tbsp Dijon mustard
|
|
Directions: |
Directions:Melt butter in saute pan over medium heat. Cook mushrooms and onions for two minutes or until slightly tender. Remove with a slotted spoon and set aside.
Dip 8 of the bread slices into saute pan to butter one side. Place bread, butter side down in an oblong casserole dish.
Layer half of the mushrooms and onions, bacon, celery and chilies on top of the bread and finish with half of the cheese. Season with salt and pepper and 1 tbsp of dill.
repeat bread layer and the remaining half of ingredients as above, but add tomato slices before the cheese.
Thoroughly mix eggs, cream and mustard and pour over casserole. Cover with wax paper and refrigerate overnight.
Before baking, allow casserole to stand at least 30 minutes at room temperature.
Preheat oven to 350º. Bake casserole, uncovered for 45 minutes or until souffle-like consistency is achieved. Remove from oven and cool 5 minutes before slicing. Leftovers may be frozen. |
|
|
This recipe for Overnight Souffle is from