Spinach Parmesan Strata

I had some frozen spinach that I wanted to use up along with some leftover Italian bread, what to make? A Spinach Parmesan Strata was the perfect solution. The recipe made enough for my husband and I to enjoy for dinner with leftovers for lunch the next day.

Spinach Parmesan Strata

Ingredients:

3 Tbsp. butter
1 tsp. olive oil
1 large onion, finely chopped
2 (10oz) packages of frozen chopped spinach, thawed and drained
1 tsp. Salt
Black pepper, to taste
8 cups of cubed bread
1 cup Parmesan cheese, grated
1 cup Swiss cheese, shredded
9 large eggs
2 Tbsp. Dijon mustard
2 ¾ cups milk

Directions:

Butter a 3-quart baking dish.

Heat the butter and oil in a heavy bottom skillet over medium heat. Add the onion and seasonings (1/2 tsp. Salt and pepper to taste) and sauté until the onion shave softened, about 5 minutes. Add the spinach to the onion mixture and stir for about 1 minute.

Spread 1/3 of the bread cubes into the buttered baking dish. Top with 1/3 of the spinach mix and 1/3 of each of the cheeses. Repeat this layering step two more times.

Using a wire whisk beat the eggs, milk, ½ tsp. Salt and 2 Tbsp. Dijon mustard in a large bowl. Pour this mixture over the casserole. Cover and refrigerate for 8 hours or overnight.

Let stand at room temperature for 30 minutes before baking. Remove the plastic wrap and bake uncovered until the strata is puffed and golden. (45-55 minutes). Let cool 5 minutes and serve.