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Bread casserole with Emmental cheese

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Ingredients for 3 servings:

  • 250 g mushrooms, finely sliced
  • 1 large onion(s), diced
  • 1 tbsp oil (sunflower oil)
  • 4 tbsp herbs, mixed, chopped
  • 4 rolls, sliced
  • ¼ liter of milk
  • 300 g cheese (Emmental), grated
  • 1 tbsp butter, cut into flakes
  • salt and pepper
  • Paprika powder
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the mushrooms and onion in hot sunflower oil. Remove from the heat and stir in the herbs. Grease a baking dish and layer the bread slices, mushrooms, and cheese. Whisk the milk with salt, pepper, and paprika and pour over the mixture. Top with knobs of butter. Bake in a preheated oven at 175°C for about 50 minutes. Serve with a salad. Note: I use herbs from the garden—whatever is available (e.g., parsley, chives, tarragon, borage, lovage, lemon balm, sorrel, garlic).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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