Published February-14-11
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 12.02
Monday Casserole
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Choosing a name for a dish is usually a challenge. How do you make something sound appetizing, and not like a hundred other items. However, this one was simple. Why is it a Monday Casserole? Wouldn't it taste as good on Wednesday? Well, yes, you could make it on any day, but most households seem to have the ingredients available on Monday. How come? This yummy dish is made from the leftovers so many of us have after the weekend. Plenty of households go to the deli on Sunday mornings. Besides the almost universal Smoked Fish and Bagels, it's pretty common to buy a loaf of Rye Bread, a pound of Swiss cheese, and a pint of Cole Slaw. Not all of those things will be finished by Monday, so this casserole uses the leftovers for a protein-packed Dairy dinner, in keeping with the new custom of Meatless Mondays. A simple Fruit Salad makes a perfect accompaniment, and might also help clean out the fridge for the coming week.


8 slices Rye Bread, crust removed
6-8 ounces Swiss Cheese
8-10 ounces Cole Slaw, rinsed
1 (12 ounce) tin Evaporated Milk
4 Eggs
2 tablespoons prepared Mustard


Preheat the oven to 325 degrees. Spray an 8-9 inch square ovenproof glass casserole with Vegetable Oil. Place 4 slices of the Rye bread in the bottom of the dish, cutting them to fit. Spread the Cole Slaw over the Bread. Cut the remaining Bread into small cubes, and spread evenly over the Cole Slaw. Place the other ingredients in the Food Processor or Blender, and process until the Cheese is finely chopped. Pour the Cheese mixture evenly over the Bread cubes. The cubes will float, so pat them gently to make sure they are wet, and let the casserole rest for 5 minutes. Place in the preheated oven, and bake for 50-60 minutes, until puffy and browned. Serve

Copyright 2011 Eddy Robey

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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