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MY MOM'S 24 HOUR WINE & CHEESE CASSEROLE
Serves 8-10
This is a family classic of mine, my mom made it every Christmas.  It's a bubbly, cheesy, bready, good breakfast.  The nicest part about it, is that you can make it ahead of time, and pull it out the morning of entertaining and just pop in the oven.  You can use any type of bread, but we find classic white artisan bread to be our favorite.

1 day old loaf of Baker White
6T melted butter
3/4 # Swiss Cheese-shredded
3/4 # Jack Cheese-shredded
16 slices Genoa Salami-thin
16 eggs
1/2 cup white wine
3 1/4 c milt
1T Dijon
1/4 teas pepper
1/4 teas red pepper flakes
4 Green Onions-chopped
1 cup Parmesan
1 1/2 cup Sour Cream

Butter a 9 x 13 inch pan.  Sprinkle bottom of pan with day old bread chunks.  Pour melted butter over the top of bread.  Top with Swiss and Jack cheeses, then top with salami slices.  In a separate bowl, beat eggs, milk, white wine, Dijon, black pepper, red pepper flakes and green onions until foamy.  Pour this mixture over bread/cheese/salami.  Cover with foil and refrigerate overnight.  Remove 30 minutes before baking.  Preheat oven to 325 degrees.  Bake casserole, covered, apx. 1 hour.  Remove foil, spread with sour cream and parmesan, return to oven and bake an additional 20 minutes until crusty and browned.

 Created by Sirius © 2007  All rights reserved.