This casserole gets made almost every week at our house, since it is quick, tasty, and manages to transform pretty much all our kitchen scraps into dinners.
It also solves the eternal Tuesday night dilemma of OMG we get more CSA veggies tomorrow how to we use up last week’s leftover veggies. As such, it is eternally adaptable, and can be made with pretty much any available ingredient. And so, a general recipe:
Eternally Adaptable Strata
*This recipe fits a large glass dish, and feeds approximately 8. Adjust accordingly based on platter size and available ingredients!
- Approximately 6 cups of stale bread (anything goes, pretty much)
- Approximately 6 cups of vegetables (whatever is available – this is a great way to use veggies that are otherwise looking somewhat questionable. If you have meat you want to add, feel free.)
- 10 eggs
- 1 – 1 1/2 (or so) cups of cheese (whatever you have, and mixing is fine. I used leftover feta, cheddar, and Parmesan below)
- 1 tsp salt, 1/4 tsp pepper
- Any fresh herbs you have on hand
1. Preheat the oven to 375F.
2. Oil the glass plater with a wee bit of vegetable or olive oil and place the bread in it.
3. Cook the vegetables. Here, I had onions and garlic, which I cooked for 3-4 minutes before adding the chopped kohlrabi and mushrooms, and waited another 3-4 minutes before adding the yellow zucchini.
4. Once the veggies are mostly cooked through, layer them on top of the bread. Sprinkle the cheese on top, as well as any herbs you’d like (I had some parsley).
5. Beat the eggs with some water. In this case, I used 10 eggs and 2 1/2 cups of water – it stretches the eggs and leaves the casserole more moist than it would otherwise be. Add salt and pepper.
6. Pour the egg mixture gently over the rest of the casserole. Ideally, you’re trying to get enough egg to soak through the bread – see the level on this pan:
7. Bake in the preheated oven for about 45-60 minutes. When it’s done, the top will start to brown, and there won’t be much “give” if you push down on the center of the dish. Usually, this is about 15 minutes after it starts smelling good, but your mileage may vary on that one!
Note: I usually serve this with salad, but it’s fine alone! Additionally, it heats up really well for an egg dish, and the leftovers make very tasty lunches!