Recipe of the Week: Bear’s Everything Casserole

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The following recipe “Everything” Casserole comes to us from frequent recipe contributor “Bear.” Here is her introduction:

I like this recipe because it can be assembled ahead of time, can be eaten for any meal of the day, and because it is so customizable. Use any kind of bread and cheese and veggies and herbs that you like! For example, the recipe originally called for cheddar cheese, but I like it even better with a mixture of mozzarella and smoked provolone. Add more or less of each ingredient to suit your own taste. Include the meat, or don’t; it’s good both ways.”

Ingredients
  • 4 C bread cubes or homemade croutons (if using fresh bread, let it dry out a little bit or toast it)
  • 2 C shredded cheese (fresh, frozen, or reconstituted freeze-dried)
  • 1/3 C chopped onions
  • 1/4 C chopped pepper
  • 1/2 C finely chopped tomato
  • Sliced mushrooms, optional
  • 10 eggs, beaten (fresh, frozen or reconstituted powdered)
  • 4 C milk (fresh or powdered)
  • 1 Tbsp parsley, chopped (fresh or dried)
  • 1 tsp. dry mustard
  • 1/4 tsp. onion powder
  • 1/4 tsp. pepper
  • Cooked, crumbled bacon or sausage — optional (fresh, frozen or freeze-dried)

Note: The veggies can also be either fresh, frozen, dehydrated or freeze-dried. I have found that the most time-consuming part of preparing this recipe is chopping the veggies, so I have prepared a bunch at once, and then dehydrated them one casserole’s worth per tray (so I don’t have to measure later), and individually vacuum-sealed them. Then I just pull out one packet and rehydrate it in a little water while I’m gathering the other ingredients.

Directions
  1. Spread bread cubes on bottom of well-greased 9×13″ baking dish.
  2. Layer cheese, veggies, and mushrooms (if using) on top of bread.
  3. Combine remaining ingredients in a separate bowl, and mix well. Pour over the other ingredients in the baking dish.
  4. Top with bacon or sausage, if using.
  5. Cover and refrigerate overnight (at least 8 hours) or up to 24 hours.
  6. Bake uncovered at 325 F for 50-to-70 minutes, or until set and a knife comes out clean. (Baking time will depend a lot on how dry the bread was, and how long it rested in the fridge.)
SERVING

Allow to stand 5-10 minutes before serving.

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!