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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The taste of this sandwich bake will remind you of pizza. Red tomatoes add color...the cayenne delivers the zip. -Jean Pare`, Vermilion, Alberta Ingredients:
12 slices white bread, divided |
6 slices process mozzarella cheese |
15 thin slices tomato |
1 can (8 ounces) mushroom stems and pieces, drained |
3 tablespoons dried minced onion |
1/4 cup king arthur unbleached all-purpose flour |
3/4 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1/8 teaspoon pepper |
3 cups 2% milk |
5 eggs, lightly beaten |
1/2 cup grated parmesan cheese |
Directions:
1. Line a greased 13-in. x 9-in. baking dish with 6 bread slices. Layer with mozzarella cheese, tomato, mushrooms, minced onion and remaining bread.
2. In a large bowl, combine the flour, seasonings, milk and eggs until smooth. Pour over bread; sprinkle with Parmesan cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Uncover; bake at 325° for 1-1/4 hours or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-12 servings.
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