Leftover Stuffing and Cheese Strata

Mushrooms
Butter
Garlic
Spinach
2 c. whole milk
3 eggs
salt & pepper
Leftover bread stuffing
Grated cheese, such as Gruyere

Saute mushrooms in a little bit of butter until they have released most of their liquid and have started to brown. Add minced garlic and a couple handfuls of spinach and cook, stirring, until spinach is wilted; remove to a large bowl.

In a separate bowl, beat together 2 cups whole milk and 3 eggs to make a custard; season with salt and pepper.

Add crumbled leftover stuffing to the mushroom-spinach mixture, then pour into the custard. Stir in handfuls of grated cheese—a nutty cheese like Gruyere works well here—before pouring the mixture into a buttered casserole dish.

Bake at 350 F for 30 to 40 minutes, or until strata is puffed and golden.