Swiss Chard Casserole with Shiitake Mushrooms
The casserole can stand at room temperature for up to 2 hours.
This recipe is wrong in a few spots. I made it according to the recipe with 2tsp salt (against my better judgement) and it was like licking the ocean.. I made the dish again because I could tell with a few tweaks it could be great. I think I used 1tsp salt the 2nd time and it was still pretty salty, but I am a salt lover...The recipe also does not say to cook the swiss chard before adding it to the eggs, I did cook it down which was necessary, but still couldn't fit 2 1/2lbs into the the dish. Overall the recipe sucks but the ingredients are so great, and if you use this as a starting point you might make something amazing!Read More
Does anyone know if you can make this the night before and bake it, put in the fridge and add the panko topping tomorrow and bake again?Read More
Is there a way to make this without the eggs????Read More