Giardiniera Hash Brown Casserole Recipe
-8 bacon slices cut
-1/4 cup Sonoma Farm Giardiniera (hot – Mild)
-1 1/2 cups chopped onion
-8 ounces sliced shiitake mushroom caps
-3 garlic cloves, minced
-2 cups shredded hash brown potatoes
-1/4 cup no-salt-added chicken stock
-5 cups fresh baby spinach
-2 tablespoons thinly sliced fresh basil
-1/2 teaspoon freshly ground black pepper
-3 ounces divided reduced-fat Swiss cheese, finely chopped
-1/2 cup 1% low-fat milk
-6 large eggs, lightly beaten
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts. Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place giardiniera and mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
2. Preheat oven to 350°.
3. Uncover dish. Combine remaining, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.
4. Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.