Spinach and Mushroom Strata (Overnight Casserole)

From Shirley Evans

Makes 6 to 8 servings

6 to 8 slices bacon                                  

2 to 3 Tbs. butter                    

1/4 c. finely chopped shallots                 

10 slices white bread

2-1/2 c. shredded Swiss cheese                 

9 large eggs, lightly beaten

3 c. milk                                                      

2 Tbs. Dijon mustard

1 tsp. dried thyme                                   

salt

freshly ground black pepper

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish or two shallow 1-1/2-quart casseroles.

In a skillet or microwave, cook the bacon until crisp. Drain it and let cool. Break the bacon into 1-inch pieces and put into a large zip-type plastic bag.

In a small skillet, melt the butter, add the shallots, and sauté. Set aside to cool slightly.

Trim the crusts from the bread slices and cut the slices into 1-inch pieces. Add to the plastic bag.

Add to cooled shallots and the cheese to the plastic bag and shake to combine.

In a large mixing bowl, whisk together the eggs, milk, mustard, thyme and salt and pepper to taste. Pour the egg mixture into the plastic bag and seal, carefully squeezing out the excess air. For safety, slide this bag, zipper end first, into a second zip-type plastic bag and seal. If possible, refrigerate overnight.

An hour before serving, pour the mixture into the baking dish or casseroles and spread evenly. Bake, covered with a lid or foil for 30 minutes. Uncover and bake another 30 minutes. May be refrigerated several days or frozen up to 3 months.

To make Joe-safe, use dairy-free butter and cheese, or skip the cheese.