ASPARAGUS AND GRUYERE CASSEROLE

Ingredients

  • Servings: 8
  • 1 pound asparagus cut on the diagonal in one inch lengths and blanched
  • 8 cups of rich egg bread like challah torn into large chunks
  • 6 scallions trimmed and coarsely chopped
  • 1 pound of sliced mushrooms
  • of a large red pepper cut into small dice
  • 1 tablespoon of olive oil
  • 8 cups of milk
  • 2 tablespoons country-style Dijon mustard
  • 6 extra large eggs
  • 12 ounces of grated Gruyere cheese
  • 4 ounces grated Gruyere cheese for topping

Description

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