Vegetable Cheese Casserole

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Servings: 4 Difficulty: Intermediate
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A creamy, baked bread pudding-style casserole layered with savory cheese and fresh tomatoes.
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This Vegetable Cheese Casserole is a comforting, international-style dish that transforms simple ingredients into a savory meal. Layers of whole-wheat bread are soaked in a rich mixture of eggs, milk, mayonnaise, and sharp Gruyere cheese, then topped with fresh sliced tomatoes. The result is a custard-like texture with a golden, cheesy crust. It’s perfect for a cozy weeknight dinner or a hearty brunch for the family. Easy to assemble and requiring minimal active cooking time, this dish allows the flavors to meld beautifully in the oven. Serve it warm for the best experience.

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Vegetable Cheese Casserole

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 894.9

Description

This Vegetable Cheese Casserole is a comforting, international-style dish that transforms simple ingredients into a savory meal. Layers of whole-wheat bread are soaked in a rich mixture of eggs, milk, mayonnaise, and sharp Gruyere cheese, then topped with fresh sliced tomatoes. The result is a custard-like texture with a golden, cheesy crust. It&# 226;€™s perfect for a cozy weeknight dinner or a hearty brunch for the family. Easy to assemble and requiring minimal active cooking time, this dish allows the flavors to meld beautifully in the oven. Serve it warm for the best experience.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC). Lightly grease a 9x9-inch baking dish with margarine or butter.
  2. Place 4 slices of whole-wheat bread in the bottom of the prepared baking dish.
  3. Sprinkle 1/2 cup of the shredded Gruyere cheese and the chopped green onions evenly over the bread.
  4. Top with the remaining 4 slices of bread.
  5. In a small bowl, whisk together the beaten eggs, milk, mayonnaise, Tabasco sauce, ground basil, and salt until well combined.
  6. Pour the egg mixture evenly over the bread layers in the baking dish. Press down gently with a spoon to ensure the bread absorbs the liquid.
  7. Cover the dish and refrigerate for at least 30 minutes to allow the bread to soak up the custard.
  8. Remove from refrigerator. Arrange thin slices of tomatoes over the top of the casserole.
  9. Sprinkle the remaining Gruyere cheese over the tomatoes.
  10. Bake in the preheated oven for 30-35 minutes, or until a knife inserted near the center comes out clean and the top is golden brown.
  11. Let the casserole stand for 10-15 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 894.9kcal
% Daily Value *
Total Fat 38.0g59%
Saturated Fat 14.1g71%
Cholesterol 182.6mg61%
Sodium 98769.6mg4116%
Total Carbohydrate 107.5g36%
Dietary Fiber 6.4g26%
Sugars 17.2g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute Swiss cheese for Gruyere if preferred.

Use 1 tablespoon of chopped fresh basil instead of ground basil for a brighter flavor.

This casserole is best served warm immediately after baking.

Ensure the bread is fully saturated with the egg mixture before baking to achieve the proper custard texture.

Keywords: baking, bread, casserole, cheese, comfort food, eggs, gruyere, vegetarian, tomatoes, whole wheat, creamy, savory, easy dinner, brunch, layered, oven-baked, family meal, simple recipe, hearty, cheese sauce
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