Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.
Take time to enjoy the beginning of a new day by assembling this casserole the night before and baking just before mealtime. Found in LHJ.
Preheat oven to 325 degrees F.
In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes.
Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally.
Remove from heat.
In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix.
In a greased 2-quart square baking dish place half of the bread cubes.
Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon.
Top with the remaining bread cubes.
In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper.
Pour over layers in dish.
Cover and chill in the refrigerator for 2 to 24 hours.
Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes.
To serve, cut into squares; garnish with fresh thyme sprigs.
