BÉTTER FOR YOU AUTUMN VEGGIE CASSEROLE This make-ahead break

재료

TOTAL TIME 2 HOURS, 45 MINUTES

SERVES 8

1 8-oz. bunch Swiss chard, trimmed

2 Tbsp. olive oil

8 oz. mixed mushrooms, sliced (about 3 cups)

1 cup chopped yellow onion (from 1 onion)

1 Tbsp. sliced garlic (from about 3 cloves)

1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

2 tsp. kosher salt, divided

1 16-oz. loaf stale crusty bread, torn into bite-size pieces (about 12 cups)

Cooking spray

4 oz. Gruyère cheese, shredded (about 1 cup), divided

8 large eggs

2½/ cups whole milk

1½ Tbsp. Dijon mustard

방향

SEPARATE chard leaves from stems . Roughly chop leaves and stems. HEAT oil in a large skillet over medium- high. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add onion, garlic, thyme, chard stems, and ½ teaspoon salt; cook over medium, stirring occasionally, until onion is tender, about 5 minutes. Add chard leaves; stir until wilted. PLACE half of bread in a 13-by-9-inch baking dish coated with cooking spray. Sprinkle with ½ cup cheese. Spoon in half of mushroom mixture. Top with remaining bread and mushroom mixture WHISK eggs, milk, mustard, and remaining 1½/ teaspoons salt in a large bowl. Pour over casserole: press bread into egg mixture. Top with remaining ½/ cup cheese. Cover with aluminum foil and let stand at room temperature for 1 h (Or refrigerate for up to 12 hours; let stand at room temperature for 30 minutes before baking.)

PREHEAT oven to 350°F. Bake for 40 minutes. Uncover and bake until gol brown and set, about 10 minutes. Le stand for 10 minutes. Garnish with thyme