Mushroom-Stuffed Croissant Casserole

• 1 tablespoon butter, plus extra for the dish
• 4 plain croissants, split horizontally
• 2 cups sliced mushrooms
• 1/4 cup sliced green onion (white and green parts)
• 4 large eggs
• 1 cup milk
• 1 cup shredded swiss cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

1. Butter a 9-inch square casserole.
2. Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
3. Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
4. Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
5. Remove from the heat.
6. Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
7. Top with the mushroom mixture.
8. Top with the cheeses, then pour the remaining liquid over the top.
9. Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
10. Cover and refrigerate overnight.
11. Remove from the refrigerator 30 minutes before baking.
12. Preheat the oven to 350u0b0.
13. Bake the casserole for 35-40 minutes, or until set.
14. Let stand 10 minutes before serving.

butter, croissants, mushrooms, green onion, eggs, milk, swiss cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/mushroom-stuffed-croissant-casserole-486003 (may not work)