Spinach Mushroom Strata Recipes

HAM, MUSHROOM, & SPINACH STRATA

Steps:

• Spray a 9"x11" dish with cooking spray.
• In a large skillet, heat olive oil; add onion and garlic. Cook for 3 minutes.
• Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes. Set aside.
• In a medium bowl, whisk together eggs, half and half, sour cream, and remaining salt & pepper. Mix in the cream cheese.
• In the dish, layer half of the bread slices, 3/4 cup shredded cheese, half of the ham, half of the spinach, and half of the mushroom mixture. Slowly pour half of the egg mixture over this.
• Repeat layers with bread, 3/4 cup cheese, ham, spinach, mushroom mixture, and egg mixture.
• Top with remaining 1/2 cup shredded cheese.
• Cover and refrigerate for 1 hour or overnight.
• Let come to room temperature. Preheat oven to 350 degrees.
• Uncover and bake for 45 minutes. Let cool 15 minutes before serving.
• Note: If using a 9"x13" dish, you may need to add more mushrooms and spinach, and maybe bake a little longer.

SPINACH MUSHROOM STRATA

Steps:

• Squeeze liquid from spinach and set aside.
• Heat butter over medium heat and cook onion and mushrooms until soft.
• Add 1/2 teaspoon of the salt and the pepper and nutmeg and cook for one minute.
• And spinach, stir, and remove from heat.
• In a lightly buttered 1 1/2 to 2 quart casserole, spread one third of the bread cubes across the bottom, then 1/3 of the spinach mixture, then 1/3 of the Gruyere, and 1/3 of the Parmesan.
• Continue layering ingredients, finishing with a cheese layer.
• Whisk together the milk, eggs, and mustard. Pour evenly over casserole.
• Bake at 350 degrees for about 45 minutes, until golden brown and puffy in the middle. Casserole can be refrigerated overnight before cooking.