ASPARAGUS AND GRUYERE CASSEROLE


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Serves 8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 ½ 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

½ 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


Directions

Serves 6-8


1 ½ 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


½ 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



Directions


Brush the olive oil over the interior surface of a


9X13 in. baking dish.


Place all the dry ingredients into the oiled baker. Toss the ingredients to ensure even distribution.


Combine the milk, eggs, Dijon and 12 ounces of Gruyere in a large bowl. Make sure the eggs are completely incorporated into the milk. Pour the egg mixture over the dry ingredients. Let the casserole set for at least 2 hours or over night, refrigerated, so the bread soaks up the liquid. When ready to bake remove from the refrigerator and let stand for 20 minutes to loose the chill on the food. Preheat the oven to 350 degrees. Just before placing in the preheated oven top the casserole with the remaining Gruyere. Place in the oven and bake for 1 hour or until a toothpick inserted into the middle of the casserole come out clean.


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