Cheese Strata


  • Makes4 servings
Cheese Strata

A brilliant invention. You use up stale bread, get rid of all those odd bits of cheese, and you make a delicious dish all at the same time.


  • 1 long loaf French bread, (stale is fine), cut into 1/2-in. slices

  • 2 cups shredded cheese, (cheddar, swiss, Monterey jack or a mix)

  • 4 green onions, chopped

  • 5 eggs, beaten

  • 1 tbsp mustard, (Dijon, if you have it)

  • 3 cups milk

  • 1 tsp salt

  • 1 or 2 tomatoes, sliced

  • 1/3 cup grated Parmesan

  • 2 tbsp butter, cut in bits


  • Have your helpful young chef cover the bottom of a well-greased 9 x 13 in. (22 x 33 cm) baking dish with a layer of bread slices. Over this, sprinkle a handful of shredded cheese, then some chopped green onions. Repeat each layer twice, ending with green onion.

  • In a bowl, mix together the beaten eggs, the milk, mustard and salt. Pour this business over the dish, cover with plastic wrap and refrigerate for several hours or (preferably) overnight.

  • When you're ready to cook, remove the plastic, arrange the tomato slices artistically on top, sprinkle with the Parmesan cheese and dot with butter bits. Bake at 350°F (180°C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean.

  • Meaty cheesy strata: Add some pre-browned, crumbled sausage meat or cooked and crumbled bacon between the layers of the dish.

  • Veggie-packed strata: Add a layer of sauted sliced mushrooms, onions, peppers and/or zucchini.

  • Fully loaded strata: Go crazy - add both meat and veggies to the dish.

Photo: annieseats/Flickr

This article was originally published on Apr 01, 2001

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