Autumn Veggie Casserole

  

Ingredients

• 1 8-oz. bunch Swiss chard, trimmed

• 2 Tbsp. olive oil

• 8 oz. mixed mushrooms, sliced (about 3 cups)

• 1 cup chopped yellow onion (from 1 onion)

• 1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

• 1 Tbsp. roughly chopped fresh thyme leaves, plus more for garnish

• 2 tsp. kosher salt, divided

• 1 16-oz. loaf stale crusty bread, torn into bite-size pieces (about 12 cups)

• Cooking spray

• 4 oz. Gruyère cheese, shredded (about 1 cup), divided

• 8 large eggs

• 2 1/2 cups whole milk

• 1 1/2 Tbsp. Dijon mustard

Directions

1. Separate chard leaves from stems. Roughly chop leaves and stems.

2. Heat oil in a large skillet over medium high. Add mushrooms; cook, stirring occasionally, until browned, about 8 minutes. Add onion, garlic, thyme, chard stems, and 1∕2 teaspoon salt; cook over medium, stirring occasionally, until onion is tender, about 5 minutes. Add chard leaves; stir until wilted. 

3. Place half of bread in a 13-by-9-inch baking dish coated with cooking spray. Sprinkle with 1∕2 cup cheese. Spoon in half of mushroom mixture. Top with remaining bread and mushroom mixture

4. Whisk eggs, milk, mustard, and remaining 1 1∕2 teaspoons salt in a large bowl. Pour over casserole; press bread into egg mixture. Top with remaining 1∕2 cup cheese. Cover with aluminum foil and let stand at room temperature for 1 hour. (Or refrigerate for up to 12 hours; let stand at room temperature for 30 minutes before baking.)

5. Preheat oven to 350°F. Bake for 40 minutes. Uncover and bake until golden brown and set, about 10 minutes. Let stand for 10 minutes. Garnish with thyme.

Make-Ahead and Storage Instructions

Assemble the casserole through Step 4, cover, and refrigerate overnight or up to 12 hours. Let the dish come to room temperature before baking, about 30 minutes. 

 

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