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The favor for this dish was excellent except for the bread that turned out soggy. I don’t like soggy bread so for me I will not be making this dish again. But if you don’t mind soggy bread then I give this dish a thumbs up for the excellent favor. :-)
Hi Irene. I’m sorry to hear that happened with the bread. I’m wondering if it wasn’t dried out enough before baking it, or if your oven perhaps is off? I’m glad you enjoyed the flavor, though! Thanks for the feedback!
Hi Carrie, I don’t know. I thought of all that, but I did follow the directions exactly. I put the cubed bread in the 200 degree oven for 20 minutes to dry it out. I used Italian bread. And as far as my oven maybe it is off, but I don’t have any problems with any other recipes. I did have it for breakfast the whole week and was able to make it less soggy by re-heating it. Thanks for your reply, I was hoping for a solution, because like I said I do like the recipe except for that! :-)
Did the top get crispy at all, Irene? Is it possible it just was underbaked? Hmm….
The top did get crispy and I baked it at the 350 for 50 minutes. So no I don’t think it was under baked. Even when I re-heat it at 400 degrees for 30 minutes it’s still a bit soggy.
We love artichokes and asparagus, so this is a great casserole for Easter brunch—or any meal! I usually make it without meat because a couple of the kids are vegetarian, and it’s totally delicious.
By the way, just for fun, I did a search on this site for “asparagus” — and wow wow wow! The most incredible array of pastas, salads, a soufflé, and omg omg omg!!
I hardly know where to start
I’m so happy I found your site! Every recipe I’ve made so far has been amazing!
I’ve just put this casserole in the oven to take over to my sister’s for Easter lunch. I can’t wait to try it! If it’s anything like the other recipes I’ve made of yours, I’m sure it will be delicious. Thanks for the great tips and pictures along with the recipes. They have definitely elevated this home cook and given me a lot more confidence in the kitchen.
This may be good for brunch but I’m thinking also an excellent dinner with a salad. Yum!
Truly delicious! My guests so enjoyed this dish. I swapped 1/4 lb. of the asparagus for diced zucchini and scattered some sautéed mushrooms in the mix. Also added 1/2 tsp. freshly ground coriander seed to the custard for a light lemony spice. Looking forward to playing with flavors with different breads, veggies, cheeses and seasonings. Thanks for this flexible recipe!
I’m so glad you liked it Amy!
This looks delicious!! I’m lactose intolerant and I was wondering if it will still be tasty without the cheese and using soy milk instead of regular milk? Or is there anything I can substitute the cheese with? I tried vegan cheeses and they don’t taste very good.. Thank you!!
Hmmm…never heard of an 8×13 but have numerous 9×13 pans. This sounds perfect. You’ve been my go-to for years when I’m having company and want something reliably delish. Thank you again.
I made this last night for dinner, and we loved it! In our family of six, we’ve had our share of strattas, but this is by far the best I’ve ever made. As usual, an Elise recipe works out perfectly–you’ve never steered me wrong! It’s the attention to detail that you provide (like quickly cooking the asparagus pieces, then draining and plunging into iced water, so the pieces stay firm and brightly colored), and the fact that you are just a darned good cook. Thanks for sharing your expertise with us, Elise! xoxo
I’m so glad you liked it Lori!
Okay…the Swiss and Asiago combo is exceptional! This is an absolutely FABULOUS recipe! “Yum factor” through the roof! Hubby insists on many repeats! Thank you so much, Elise!
Putting this together right now for supper. :-) I am using a 9×13 glass baking dish so I hope it will be okay. Only change is that we are using up some Boar’s Head Swiss cheese and some asiago (50-50), instead of cheddar. Hope it turns out as good as your cheddar version, Elise. Happy Easter to everyone!
If I make two separate casseroles of this dish are the cooking baking times shorter? Would sausage be good for this or too heavy for recipe?
Hi Cat, if you bake 2 casseroles at the same time in your oven, you may need to increase the oven cooking time a bit, how much, I don’t know. As for sausage, you could use a little, in place of the bacon. It’s good for flavor. But if you use too much, then yes, it would overpower the flavor of the asparagus and artichoke hearts.
Can u substitute sausage for bacon? Can u bake recipe in two pans for two households with couples as large pan is too much for us.what would bake time be for smaller pans?
Hi Cat, I think you could easily substitute sausage for the bacon. You don’t need much though, only a couple ounces (an eighth of a pound). As for using smaller pans, if you are cooking them at the same time in the same oven, then it’s probably close to the same cooking time, maybe 5 minutes less. If you are cooking them separately, then 10 min less? You’ll have to experiment.
Love the combination of artichoke and asparagus. Great recipe to start the day!