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Mushroom and Corn Strata

  • Makes: 6 servings  
  • Preparation Time: 35 minutes 

Ingredients

2 tbsp30 mL Crisco® Vegetable or Canola Oil

3/4 lb375 g mushrooms, sliced (about 4 cups/1 L)

1 cup250 mL fresh or frozen corn kernels

3 cloves garlic, chopped

1 tbst15 mL chopped fresh sage (or 2 tsp/10 mL dried)

3/4 tsp4 mL salt

1/2 tsp2 mL pepper

5 eggs

3 cups750 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

1 cup250 mL grated Cheddar or Gruyère cheese

5 cups1.25 L staled French bread, crust removed, cut in 1-in (2.5 cm) pieces

3 tbsp45 mL grated Parmesan cheese

Directions

  1 In a large skillet, heat oil over medium-high heat. Add mushrooms, corn and garlic and cook for 10 minutes, until mushrooms are tender and most of juices have evaporated. Stir in sage, salt and pepper.

  2 In a large bowl, beat eggs lightly. Stir in evaporated milk, cheese, mushroom mixture and bread. Let stand 15 to 45 minutes. Spoon into a greased 12- by 8-inch (3 L) rectangle baking dish. Sprinkle with Parmesan cheese.

  3 Bake in a preheated 350ºF (180ºC) oven for 55 to 60 minutes, until browned and puffed in centre. If browning too much towards end of baking time, cover lightly with foil. Remove from oven. Let stand 15 minutes before serving.

Tip(s)

Assemble, cover and refrigerate overnight. Bake an additional 5 to 10 minutes because of chilling.


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