Overnight souffle

 
                             Overnight Souffle
 
 Recipe By     : Delicious Decisions/tpogue@idsonline.com
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Main Dish                        Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   butter -- unsalted
    1      cup           mushrooms -- sliced
    1      large         onion -- diced
   16      slices        white bread -- crusts removed
    1      pound         bacon -- cooked, crumbled
      1/4  cup           celery -- diced
    2                    Anaheim chili pepper -- diced
    1      pound         Cheddar cheese -- grated
    2      tablespoons   dill  -- fresh snipped
    1      large         tomato , peeled -- thinly sliced
    6      whole         eggs -- lightly beaten
    3      cups          cream
    1      tablespoon    Dijon mustard
 
 Melt butter in a saute pan over medium heat. Cook mushrooms and onions for two 
 minutes or until just slightly tender. Remove with a slotted spoon. Dip eight b
 read slices into pan to butter one side. Place bread, butter side down, in an o
 blong casserole (13 x 9 x 2 inches). Layer half of the mushrooms and onions, ba
 con, celery, and chilies on top of the bread and finish with half of the cheese
 . Season with salt, pepper, and one tablespoon of dill. Repeat the bread layer 
 and the remaining half of ingredients as above, but add tomato slices before ch
 eese.
 
 Thoroughly mix eggs, cream, and mustard and pour over casserole. Cover with wax
 ed paper and refrigerate overnight.
 
 Before baking allow casserole to stand at least 30 minutes at room temperature.
  Preheat oven to 350F. Bake casserole uncovered for 45 minutes or until souffle
 like consistency is achieved. Remove from oven and cool five minutes before sli
 cing. Leftovers may be frozen.
 
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 Per serving (excluding unknown items): 711 Calories; 63g Fat (79% calories from
  fat); 31g Protein; 7g Carbohydrate; 271mg Cholesterol; 1135mg Sodium
 
 
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