Spinach, Mushroom And Cheese Casserole - cooking recipe

Ingredients

1 loaf day-old Italian bread (8 oz)
1 tablespoon oil, preferably canola
1 onion, diced
8 ounces mushrooms, trimmed and sliced
1 teaspoon dried thyme, divided
3/4 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
6 eggs
2 cups milk
4 ounces shredded cheddar cheese, 1 cup

Preparation

Coat 9\" deep-dish pie pan with cooking spray.
Cut bread into 1/2\" thick slices; cut slices into quarters.
In skillet heat oil over medium heat.
Add onion; cook until softened, 5 minutes.
Increase heat to medium-high.
Add mushrooms 1/2 tsp.
thyme salt and pepper.
Cook, stirring occasionally, until tender, 8 minutes.
Stir in tomatoes and spinach; cook until heated through, 2-3 minutes.
Arrange two-thirds of bread over bottom of pan; top with vegetable mixture.
Tuck remaining bread pieces into vegetable mixture.
Combine eggs milk, cheese and remaining thyme; pour over vegetables.
Cover.
Refrigerate at least 1 hour or overnight.
Preheat oven to 350 degree; remove cover.
Bake until cooked through and golden, about 1 hour.