12
slices white bread, divided
6
slices process mozzarella cheese
15
thin slices tomato
1
can (8 oz.) mushroom stems and pieces, drained
3
tab. dried minced onion
¼
cup flour
¾
tea. dried oregano
½
tea. basil
¼
tea. garlic powder
¼
tea. cayenne pepper
1/8
tea. pepper
3
cups milk
5
eggs, lightly beaten
½
cup Parmesan cheese
Line a greased 13”X9” baking dish with
bread slices. Top with mozzarella
cheese, tomato, mushrooms, minced onion and remaining bread. In a bowl combine the flour, seasonings,
milk and eggs until smooth. Pour over
bread; sprinkle with Parmesan cheese.
Cover and refrigerate overnight.
Remove from frig 30 min. before baking.
Uncover; bake at 325` for 1¼ hours or until a knife inserted near the
center comes out clean. Let stand 10
min. before cutting. Yield 6-12
servings.