Ann Gratwick'S Vegetable Souffle

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   Thaw

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   spinach

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   and

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   drain.

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   Slice crusts from bread and cut each

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   slice

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   into

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   4

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   squares.

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    Place

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    bread

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    in buttered casserole, 13

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    x

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    9-inch. Beat eggs, milk and 1 teaspoon salt. Pour this

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    over

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    bread, allowing time for bread to soak up all liquid,

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    at

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    least

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    1

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    hour.

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    Arrange tomato wedges over bread evenly

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    and

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    pour

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    remaining tomato liquid over all.

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    Add salt and pepper

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    to

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    taste.

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    Mix

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    drained

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    spinach

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    with undiluted mushroom

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    soup

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    and spoon this mixture over tomatoes, allowing the tomatoes to show through. Sprinkle cheese on top.

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    Bake at 350u00b0 for about

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    1 hour or at 375u00b0 for 30 to 45 minutes if in a hurry. Serves 8.

* Per serving · 4 servings · Values may vary.