What to do with the little bit of leftovers from last nights Staff Christmas Party? Those veggies cooked in garlic, olive oil and butter was so delish, but I want a different take on eating the leftovers. My good friend from 25 years ago, Linda Garlington, gave me this fabulous recipe for a swiss cheese and mushroom strata. Most of the veggie ingredients called for in her recipe can be found in my Roasted Vegetables recipe (posted here earlier). So, I am combining the two recipes to serve to my school family tomorrow.
1 large can of Cream of Mushroom Soup
9 slices white bread (I used the thick Texas Toast like you would use for French Toast buttered on both sides)
1 cup milk
1 lb. cubed swiss cheese 1" cubes
Cook the Roasted Vegetables recipe posted here earlier. Save about 3 1/2 cups of the veggies after cooked and drain.
Butter 3 slices of bread on both sides, cube into approx. 1" pieces. Place in the bottom of a LARGE baking dish (Do NOT use your stoneware for this--it will break!), add 1/2 of the Roasted Vegetables and 1/2 of the cubed cheese on top. Place 3 more buttered and cubed slices of bread on top of the vegetables, and the remaining cheese and vegetables. Mix milk and eggs together well and pour over the top of the layers. Put on a lid or seal tightly and let sit in the fridge for 24 hours. Bake at 350 for 45 minutes. Take out of the oven and add 1 can cream of Mushroom Soup mixed with 1/2 can water. Bake uncovered for 30 more minutes. Allow to sit about 10 minutes before diving in.