Sausage, Spinach and Mushroom Strata

I am not a white bread girl. For this recipe I use Pepperidge Farm Dark German Wheat Bread. I cooked a half of a pound of sweet Italian sausage and drained it on a paper towel then sauteed the veg in the fat with a little olive oil. I followed the recipe and when I poured the custard over I let it sit for 6 hours. I baked it at 350 for 30 minutes covered with foil and 30 more with the foil off. https://www.myrecipes.com/recipe/spinach-mushroom-strata-0

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s