Stale Bread - Mushroom Casserole
1 stale french baguette, cut into 1 or 2" cubes (about 4 cups)
1 tablespoon olive oil
1 large onion, thinly sliced
1 clove garlic, minced
8 ounces mushrooms, sliced
3 cups Swiss chard, chopped
16 ounces vegan portabella mushroom soup (ready to serve)
1 or 2 teaspoons dried thyme
Salt and pepper, to taste
1/3 cup vegan Parmesan cheese (optional)
1) Preheat oven to 350 degrees Fahrenheit. Heat oil in a large skillet. Add onion and garlic and cook until softened. Add mushrooms and thyme. Stir until mushrooms are soft and add the Swiss chard. Season with salt and pepper to taste.
2) Coat a 13x9" casserole dish with non-stick spray. Arrange a layer of chopped French bread at the bottom of the casserole dish. Drizzle the ready to serve mushroom soup over the bread to coat, approximately 8 ounces. Add the onion and mushroom mixture to the casserole dish to cover the bread. Put any remaining bread crumbs over the onion and mushroom mixture and top with the rest of the soup.
3) Bake casserole for 15 minutes. Sprinkle with vegan Parmesan cheese and cook for an additional 15 minutes.
Source of recipe: I made up this recipe to use up a French Baguette that went stale since I didn't eat it up in time. You can use fresh bread, but I think this is a good way to use up that yummy bread that didn't get devoured in time!