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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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âAfter my Finnish grandmother passed away, I found a large index card in a box of her trinkets. I had the writing translated, and it turned out to be this festive casserole.â âJudy Batson, Tampa, Florida Ingredients:
2 cups cubed day-old rye bread |
1 small head cauliflower, cut into florets |
2 tablespoons butter |
1 teaspoon caraway seeds |
3 cups (12 ounces) shredded sharp cheddar cheese |
4 eggs, beaten |
1 cup flat beer or nonalcoholic beer |
1 teaspoon ground mustard |
1/2 teaspoon ground coriander |
1/4 teaspoon pepper |
Directions:
1. Place bread in a 15-in. x 10-in. x 1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11-in. x 7-in. baking dish.
2. In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.
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