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cooking spray eggs milk cream of mushroom soup croutons ham Cheddar cheese parsley kosher salt extra-virgin olive oil onions mushrooms sugar apple cider vinegar kosher salt tomatoes Pesto red wine vinegar kosher salt guacamole black beans lime juice
Viewed: 18 - Published at: 8 years agoIngredients
- Cooking spray
- 10 large eggs
- 3 cups milk
- 1 (10.75-ounce) can cream of mushroom soup
- 2 (5-ounce) bags large-cut croutons (recommended: Chatham Village)
- 1 (8-ounce) package diced ham
- 2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 (12-ounce) bags frozen chopped onions, thawed
- 2 (8-ounce) packages sliced mushrooms
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can diced tomatoes, drained
- 1/2 cup prepared pesto
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 pint prepared guacamole
- 1 (15-ounce) can black beans, drained
- 1 canned jalapeno, finely chopped
- 1 tablespoon lime juice
Method
- For the casserole: Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
- In a large bowl, whisk together the eggs and milk until well blended.
- Add the croutons and toss until well coated.
- Add the remaining ingredients and mix.
- Pour into the prepared baking dish and bake until browned and puffy, 45 to 50 minutes.
- Let rest 5 minutes before serving.
- For the onion and mushroom jam: In a large skillet over medium heat, add the olive oil.
- When the oil is hot, add the onions, mushrooms, sugar, vinegar and salt and pepper, to taste.
- Mix everything together and cook for 5 minutes.
- Turn the heat to low and cook, stirring often to prevent burning, until the onions are caramelized, 20 to 25 minutes.
- Taste and season with salt and pepper.
- Remove from the pan and let cool.
- Cover and refrigerate until you are ready to serve.
- For the tomato and pesto topping: Combine all the ingredients in a medium bowl and stir.
- Cover and refrigerate until ready to serve.
- For the avocado and black bean salsa: Mix all the ingredients together, cover, and refrigerate until ready to serve.
- Serve the savory casserole with the assorted toppings.
