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8 slices whole-wheat bread, crusts removed
1 cup shredded mozzarella cheese
1 pound asparagus, tough stems removed and cut into 2-inch pieces
4 eggs
1 cup low-fat milk
1/2 teaspoon dry mustard
Salt and pepper to taste
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Lightly grease a 8x8-inch baking pan. Arrange half of the bread slices on the bottom. Top with half of the
mozzarella cheese and asparagus. Top with the remaining bread slices.
In a bowl, combine the eggs, milk, dry mustard, salt and pepper. Beat well. Pour over the casserole, making sure to cover all the top bread with the mixture. Cover and
refrigerate at least six hours or overnight.
When ready to cook, sprinkle the remaining cheese over the top. Bake at 350 degrees F for 40 to 45 minutes or until the center is set.
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