Ingredients
-
1
-
4
-
2
-
1/4
-
4
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Mushroom-Stuffed Croissant Casserole, In ‘The Best Casserole Cookbook Ever’ by Beatrice Ojakangas, In ‘The Best Casserole Cookbook Ever’ by Beatrice Ojakangas
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Steps
|
1
Done
|
Butter a 9-Inch Square Casserole. |
|
2
Done
|
Arrange the Croissant Bottoms, Cut Sides Up, in the Bottom of the Dish. |
|
3
Done
|
Melt the 1 Tablespoon Butter in a Skillet and Add the Mushrooms and Green Onions. |
|
4
Done
|
Saute Over Medium Heat, Stirring, For 2-3 Minutes, Until the Liquid Is Evaporated. |
|
5
Done
|
Remove from the Heat. |
|
6
Done
|
Whisk the Eggs and Milk Together in a Small Bowl and Pour Half of the Mixture Over the Croissants. |
|
7
Done
|
Top With the Mushroom Mixture. |
|
8
Done
|
Top With the Cheeses, Then Pour the Remaining Liquid Over the Top. |
|
9
Done
|
Position the Croissant Tops, Cut Side Down, Over the Bottoms, With the Filling Mixture in Between. |
|
10
Done
|
Cover and Refrigerate Overnight. |
|
11
Done
|
Remove from the Refrigerator 30 Minutes Before Baking. |
|
12
Done
|
Preheat the Oven to 350. |
|
13
Done
|
Bake the Casserole For 35-40 Minutes, or Until Set. |
|
14
Done
|
Let Stand 10 Minutes Before Serving. |
