The Proof is the Empty Bowl

Remember this recipe? I took it to a party tonight and my dish was the only one that was scraped clean! I had to share it with you again, particularly since you might be going to some holiday parties and have to take a dish - take this, you will be the hit of the night. (Not putting in the thyme didn't hurt the flavor at all).

MUSHROOM CHEESE CASSEROLE

1lb mushrooms, sliced
1 med. onion, thinly sliced
8 tbsp. butter
2 eggs
1 cup milk
3 cups whole wheat bread cut into 3/4" cubes
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1 tsp. salt
1/4 tea. pepper
2 tsp. parsley flakes
1/2 tsp thyme

Preheat oven to 325degrees. Grease a 2 quart casserole. Saute mushrooms and onions in butter. In a separate bowl, beat eggs and stir in milk.

Place 1 1/2 cups bread cubes in the casserole. Top with one cup of each cheese and 1/2 of the sauteed mushroom and onion mixture. Sprinkle with 1/2 tsp. salt, 1/8 tsp pepper, 1 tsp. parsley flakes and 1/4 tsp. thyme. Repeat layer. Pour egg-milk mixture over layers. Bake covered for 45 minutes, and then uncovered for 15 minutes to brown the top. Serves 6