Farmer’s Favorite Casserole
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You could serve this bread casserole as a side dish, but we often have it for lunch with a fresh green salad on the side.
I like that this is so hearty without any meat, but you could always crumble some cooked bacon on top if you’d like to amp it up a little. I always make this casserole when I happen to have stale bread – and don’t worry, you don’t have to bake your own bread for this! I always get mine from the store, too!
Ingredients
4 Eggland’s eggs
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1 loaf French bread (about 16 inches long), cubed (about 8 cups)
2 tablespoons Bertolli olive oil
3 large onions (about 1-1/2 pound) sliced
1/2 teaspoon Domino sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Cheddar cheese
Instructions:
Whisk together eggs, milk and nutmeg in large bowl. Add bread cubes. Let mixture stand 30 minutes, stirring occasionally.
Heat oil in large nonstick skillet. Add onion, sugar, salt and pepper; cook over medium-low heat until onion is very tender, 15 minutes.
Heat oven to 350 degrees . Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
Spoon half of bread mixture into baking dish. Top with half of onion mixture. Repeat with the remaining bread and onion. Sprinkle with cheese.
Bake at 350 degrees for 45 minutes or until puffed and golden. Let cool slightly before serving.
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Quick tip: If you’re not as big a fan of onions as I am, use only half the amount mentioned in the recipe and make it the middle layer of the casserole.