Subj : Make-Ahead Casseroles 14
To   : All
From : Dave Drum
Date : Thu Aug 01 2024 15:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Strata
 Categories: Squash, Vegetables, Herbs, Breads, Nuts
      Yield: 12 servings
 
      3 ts Olive oil; divided
      1 lb Fresh asparagus; trimmed, in
           - 2" pieces
      2 md Zucchini; quartered, sliced
      1 c  Corn niblets
      2    Shallots; chopped
      3 cl Garlic; minced
      4 ts (ea) minced fresh sage,
           - basil & parsley
    1/2 ts (ea) salt & pepper
      1 lb Loaf Italian bread; in 1"
           - cubes
      3 c  Shredded Gruyere or Ementhal
           - cheese
      5 lg Eggs
  1 3/4 c  Milk
    1/2 c  Chopped pecans
 
  Set oven @ 350ºF/175ºC.
  
  In a large skillet, heat 1 teaspoon oil over medium-high
  heat. Add asparagus; cook and stir until crisp-tender.
  Transfer to a large bowl.
  
  Repeat with an additional 1 teaspoon oil and zucchini;
  add to asparagus. In same pan, cook and stir corn,
  shallots and garlic in remaining oil until shallots are
  tender; stir in herbs, salt and pepper. Add to asparagus
  mixture; stir in bread cubes.
  
  Place half of mixture in a greased 13" X 9" baking dish.
  Sprinkle with 1 1/2 cups cheese. Repeat layers. In
  another bowl, whisk eggs and milk; pour over casserole.
  Sprinkle with pecans. Refrigerate, covered, at least 1
  hour.
  
  Bake, uncovered, 40-50 minutes or until a knife inserted
  in the center comes out clean. Let stand 10 minutes
  before serving.
  
  Doris Mancini, Port Orchard, Washington
  
  Makes: 12 Servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It is morally wrong to allow suckers to keep their money.
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