Mushroom-Stuffed Croissant Casserole

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Butter a 9-inch square casserole.
  • Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
  • Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
  • Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
  • Remove from the heat.
  • Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
  • Top with the mushroom mixture.
  • Top with the cheeses, then pour the remaining liquid over the top.
  • Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Preheat the oven to 350°.
  • Bake the casserole for 35-40 minutes, or until set.
  • Let stand 10 minutes before serving.
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@ratherbeswimmin
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@ratherbeswimmin
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"In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas"
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    In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas
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