Mushroom-Stuffed Croissant Casserole

Assemble the night before for a delicious and savory meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Butter a 9-inch square casserole. Arrange the croissant bottoms, cut sides up, in the bottom of the dish.

Step 2

Melt 1 Tbsp butter in a skillet and add the mushrooms and green onions. Sauté over medium heat, stirring, for 2 to 3 minutes, until the liquid is evaporated. Remove from the heat.

Step 3

Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants. Top with the mushroom mixture. Top with the cheese, then pour the remaining liquid over the top.

Step 4

Position the croissant tops, cut side down, over the bottoms, with filling mixture in between. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Step 5

Preheat oven to 350°F.

Step 6

Bake casserole for 35 to 40 minutes, or until set. Let stand 10 minutes before serving.