Overnight Souffle
4 tablespoons butter -- unsalted 1 cup mushrooms -- sliced 1 large onion -- diced 16 slices white bread -- crusts removed 1 pound bacon -- cooked, crumbled 1/4 cup celery -- diced
Ingredients
- 4tablespoonbutter -- unsalted
- 1cupmushrooms -- sliced
- 1large onion -- diced
- 16slices white bread -- crusts removed
- 1poundbacon -- cooked, crumbled
- 1/4cupcelery -- diced
- 2anaheim chili pepper -- diced
- 1poundcheddar cheese -- grated
Directions
- 1
4 tablespoons butter -- unsalted 1 cup mushrooms -- sliced 1 large onion -- diced 16 slices white bread -- crusts removed 1 pound bacon -- c
- 2
Cook mushrooms and onions for two minutes or until just slightly tender
- 3
Remove with a slotted spoon
- 4
Dip eight b read slices into pan to butter one side
- 5
Place bread, butter side down, in an o blong casserole (13 x 9 x 2 inches)
- 6
Layer half of the mushrooms and onions, ba con, celery, and chilies on top of the bread and finish with half of the cheese
- 7
Season with salt, pepper, and one tablespoon of dill
- 8
Repeat the bread layer and the remaining half of ingredients as above, but add tomato slices before ch eese