Ann Gratwick'S Vegetable Souffle - cooking recipe

Ingredients

1 pkg. frozen spinach (asparagus may be used, but tastier with spinach)
10 slices Pepperidge Farm white bread
4 eggs
2 c. milk
1 tsp. salt
2 c. canned tomato wedges with juice (reserving liquid)
salt and pepper to taste
1 can cream of mushroom soup
grated Swiss or Parmesan cheese (Swiss is preferable)

Preparation

Thaw
spinach
and
drain.
Slice crusts from bread and cut each
slice
into
4
squares.
Place
bread
in buttered casserole, 13
x
9-inch. Beat eggs, milk and 1 teaspoon salt. Pour this
over
bread, allowing time for bread to soak up all liquid,
at
least
1
hour.
Arrange tomato wedges over bread evenly
and
pour
remaining tomato liquid over all.
Add salt and pepper
to
taste.
Mix
drained
spinach
with undiluted mushroom
soup
and spoon this mixture over tomatoes, allowing the tomatoes to show through. Sprinkle cheese on top.
Bake at 350\u00b0 for about
1 hour or at 375\u00b0 for 30 to 45 minutes if in a hurry. Serves 8.