Swiss Cheese and Mushroom Strata

Sherry Blizzard


I've been making this recipe for almost 35 years. I acquired the original recipe from my friend Linda Garlington eons ago, but have modified it so much that it no longer resembles the original recipe. There is too much butter, bread and cheese to be considered healthy. So, I classify it under the category of comfort food and I make it often for the staff at my school.

If you love mushrooms, cheese, casseroles and simple hot, mostly vegetarian dishes...this is the recipe for you.

Also note, if you have any leftover Roasted Garlic Vegetables (see recipe on JAP) this is an excellent use!


★★★★★ 2 votes

20 Min
1 Hr


  • 1/2 c
    unsalted butter, melted
  • 1 lb
    mushrooms, mix of any three types (i like crimini, white and portabello)
  • 1 small
    onion, diced
  • 3/4 c
    tri-colored peppers, rough chopped
  • 1 bag(s)
    french bread
  • 1 stick
    butter, softened (for the french bread slices)
  • 1 lb
    swiss cheese, cut into 1" cubes
  • 1 1/4 c
    milk or half and half
  • 3
  • dash(es)
    thyme (fresh or dried)
  • 1 - 26 oz.
    cream of mushroom soup
  • ·
    salt and pepper to taste

How to Make Swiss Cheese and Mushroom Strata


  1. Do NOT use a stoneware casserole dish for this--it will break your dish in the last step when you add the mushroom soup!
  2. Mix and warm the chopped mushrooms (3 varieties of your choice) in melted butter. Add onions, peppers, salt and pepper. Heat to warm and bubbly.
  3. Slice French bread into thick 1" slices. Butter both sides of of bread, cut into large pieces and toss 1/3 into sprayed or oiled casserole dish. Top with mushroom mixture.
  4. Add next 1/3 of buttered and diced bread to the top of the mushrooms.
  5. Add cubed Swiss cheese to the top of the bread.
  6. Mix eggs with milk or half and half and pour over the casserole dish. Add a dash of thyme over the top.
  7. Add remaining buttered, cubed bread to the top.
  8. Cover and let sit for 24 hours in the refrigerator.

    Bake at 350 for 45 minutes. Mix 1 can of cream of mushroom soup with 1/2 can water. Spread over the top of the hot casserole and bake for and additional 30 minutes.

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