Wine and Cheese Brunch Casserole
1 Large loaf of French or Italian Bread
6 TB unsalted butter melted
3/4 lb Swiss cheese, shredded
1/2 lb Monteray Jack Cheese, shredded
12 or more slices of Genoa salami or hard salami coarsely chopped
3/14 cups milk
4 large whole green onions, chopped
1/2 cup dry white wine (always use wine you would drink when cooking wine)
1 TB Grey Poupon mustard
1/4 tsp ground pepper
1/7 tsp ground red pepper
1 1/2 cups sour cream
2/4 to 1 cup grated parmesan cheese
Butter 2 9X13 inch baking dishes. Spread bread on the bottom, drizzle with butter. Sprinkle with swiss and monteray jack cheeses and salami; beat together eggs, milk, wine, green onions, mustard, pepper, and red pepper until foamy, pour over cheese, cover dish with foil, crimping the edges overnight or up to 24 hours in advance.
Remove from refrigerator 30 mins in advance of baking. Bake casseroles covered until set in a 325 degree oven for about 45 minutes. Uncover, spread on sour cream and sprinkle with parmesan cheese. Bake uncovered until lightly browned about 10 more minutes.
(this dish can be halved for twelve...and is perfect with a salad for brunch).
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