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Makes:
6 servingsPreparation Time:
35 minutes
Ingredients :
2 tbsp30 mLCrisco® Vegetable or Canola Oil
3/4 lb375 gmushrooms, sliced (about 4 cups/1 L)
1 cup250 mLfresh or frozen corn kernels
3cloves garlic, chopped
1 tbst15 mLchopped fresh sage (or 2 tsp/10 mL dried)
3/4 tsp4 mLsalt
1/2 tsp2 mLpepper
5eggs
3 cups750 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1 cup250 mLgrated Cheddar or Gruyère cheese
5 cups1.25 Lstaled French bread, crust removed, cut in 1-in (2.5 cm) pieces
3 tbsp45 mLgrated Parmesan cheese
Directions :
1 : In a large skillet, heat oil over medium-high heat. Add mushrooms, corn and garlic and cook for 10 minutes, until mushrooms are tender and most of juices have evaporated. Stir in sage, salt and pepper.
2 : In a large bowl, beat eggs lightly. Stir in evaporated milk, cheese, mushroom mixture and bread. Let stand 15 to 45 minutes. Spoon into a greased 12- by 8-inch (3 L) rectangle baking dish. Sprinkle with Parmesan cheese.
3 : Bake in a preheated 350ºF (180ºC) oven for 55 to 60 minutes, until browned and puffed in centre. If browning too much towards end of baking time, cover lightly with foil. Remove from oven. Let stand 15 minutes before serving.
Tip(s)
Assemble, cover and refrigerate overnight. Bake an additional 5 to 10 minutes because of chilling.
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