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3 tablespoons butter
1 large onion
salt and pepper to taste
1 package frozen spinach, thawed
1 1/2 cups corned beef, diced
pinch grated nutmeg
6 to 7 cups white or any kind of bread
2 cups shredded cheese, Cheddar or Monterey Jack
2 1/24 cups milk
8 large eggs
2 tablespoons Dijon mustard
Heat butter over medium low heat. Sauté onion until tender. Stir in salt and pepper, along with the thawed spinach, corned beef, and a pinch of nutmeg. Stir to blend thoroughly. Set aside.
Cut bread into 1 inch cubes. Sprinkle about a third of the bread cubes over the bottom of a 13X19 inch baking dish or 3 quart casserole dish. Sprinkle about 1/3 of the spinach mixture over the bread cubes and about 1/3 of the cheese over the spinach mixture. Repeat the layes two more times.
In a bowl, whisk the milk, eggs, and mustard, along with the remaining slat and pepper. Pour over the casserole. Pat the top all over in order to submerge the bread. Cover with foil and refridgerate for at least 8 hours or up to 24 hours.
Remover the strata from the refridgerator and let stand at room temperature for 25 minutes.
Heat oven to 350 degrees. Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through. Let stand for 5 minutes before serving.
Serves 6 to 8 people.
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 simbakins
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