Create a bestover with stale bread. Spinach, artichokes, mushrooms and cheese bake into some kind of delicious Spinach Artichoke Mushroom Strata!
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hour
1 10-16 ounce package frozen chopped spinach
13.7 ounce can artichoke hearts, drained, halved
6 ounce jar sliced mushrooms, drained
1 tomato, sliced
1 teaspoon dried onion
4 cups cubed bread, sourdough or other hearty bread
1 cup shredded cheese, such as Cheddar, Monterey Jack (I used Garlic Dill Cheddar)
1/4 cup Parmesan, grated
1 3/4 cup milk
1 tablespoon Dijon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat oven to 375.
Spray a 9 x 11-inch pan lightly with cooking spray.
Cook spinach according to package directions. Allow it to cool so you can handle it. Squeeze moisture out by wrapping in a cloth towel and squeezing or by squeezing small handfuls.
In a large bowl, combine spinach, artichoke hearts, mushrooms, bread cubes, dried onion and shredded cheese. Scoop into prepared baking dish. Place tomato slices over mixture then sprinkle Parmesan over top.
In a small bowl, whisk together milk, eggs, mustard, cayenne, salt, pepper and nutmeg. Pour egg mixture over bread mixture.
Bake in oven 45-50 minutes, until set and lightly browned.
Serving Size:1 cup
Keywords: how to use leftover bread, what to do with stale bread