Versatile Eggy Casserole
serves 3 or 4
(Note you might want to plan to roast vegetables in the same oven.)
Cut into 1/4's 3 slices of whole grain bread.
Brush one side of each with olive oil.
Generously glug some olive oil into the bottom of a casserole dish and brush it up the sides a bit.
Put about 1/3 of the bread slices on the bottom of that casserole dish.
Sprinkle over some diced onion.
Sprinkle over a total of about 150 to 200g chopped vegetable(s) or eg tiny tomatoes, chopped sweet peppers, and/or sliced mushrooms.
(Surely ham, bacon type additions would also be delicious, but I didn't try that.)
Whisk together then pour over top of the above:
a very generous splash of milk (about 1/4 cup)
about 2 tsp mustard
heaping 1/2 tsp or more smoked sweet paprika
1 tsp Worcestershire sauce
a small handful of chopped fresh herbs eg cilantro, parsley
Sprinkle with about 2 oz chopped cheese eg Mozzarella
Put the rest of the bread on top.
Bake at 375 for about an hour.
Serve with a salad and/or roasted vegetables.
Inspired by the very different "Saturday Night Casserole" in the Casserole Cookbook of the McCall's collection from 1972.