Spinach, Mushroom and Cheese Casserole

Here's a tasty way to get your green vegetables in! I got this recipe from Woman's World magazine but I haven't tried it out yet so let me know what you think.

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 1  loaf  day-old  Italian bread (8 oz)
• 1  tablespoon  oil, preferably canola
• 1  onion, diced
• 8  ounces mushrooms, trimmed and sliced
• 1  teaspoon dried thyme, divided
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
• 6  eggs
• 2  cups milk
• 4  ounces  shredded cheddar cheese, 1 cup

Directions

1. Coat 9" deep-dish pie pan with cooking spray.
2. Cut bread into 1/2" thick slices; cut slices into quarters.
3. In skillet heat oil over medium heat.
4. Add onion; cook until softened, 5 minutes.
5. Increase heat to medium-high.
6. Add mushrooms 1/2 tsp.
7. thyme salt and pepper.
8. Cook, stirring occasionally, until tender, 8 minutes.
9. Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
10. Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
11. Tuck remaining bread pieces into vegetable mixture.
12. Combine eggs milk, cheese and remaining thyme; pour over vegetables.
13. Cover.
14. Refrigerate at least 1 hour or overnight.
15. Preheat oven to 350 degree; remove cover.
16. Bake until cooked through and golden, about 1 hour.