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Cheese-Lox Brunch Casserole
4 c. French bread
¼ c. melted butter
3 c. sliced mushrooms
3 c. grated Cheddar-type cheese
7 oz. lox or smoked salmon, chopped
8-10 scallions, chopped
8 eggs
4 c. milk
4 t. Dijon mustard
1 t. salt
½ t. paprika
¼ t. cayenne
½ t. pepper
Place the bread in a glass 9” x 13” ovenproof pan, and drizzle with melted
butter.
Layer, in order, mushrooms, lox, scallions, and cheese.
Whisk remaining ingredients together, and pour over everything in pan. Cover and
refrigerate overnight.
Bake at 325 for one hour, or until just firm, lightly browned, and puffed up to
top of pan.
Serves 8-10.
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