NO DOUBT WE EAT A LOT OF GRILLED CHEESE SANDWICHES IN MY HOUSE. Grilled ham and cheddar on gluten-free cinnamon-raisin bread. Grilled turkey, cranberry and jalapeno jack cheese on gluten-free whole-grain bread.
And, of course, plain ol’ grilled cheese on gluten-free white bread, which is the all-time family fave.
After making so many sandwiches, I wanted to come up with a new twist. Enter the casserole. Why a casserole? You don’t have to babysit the stove and they’re self-contained in one cooking vessel, which makes for faster clean-up.
This is also a stress-free recipe: Go ahead and assemble the casserole the night before and bake it off the next day. It doesn’t get much better than that.
5 tablespoons unsalted butter, at room temperature, for brushing
12 slices firm-textured gluten-free white bread, such as Rudi?s or Udi?s
10 ounces thinly-sliced yellow cheddar cheese
6 eggs, lightly beaten
1 ½ cups milk
2 tablespoons dijon mustard
- Arrange a rack in the center of the oven and preheat to 375º. Lightly brush a 9-by-13-inch pan with some of the butter. Layer 6 bread slices with the cheese and top with the remaining 6 bread slices. Brush the outsides of the sandwiches with the remaining butter and cut the sandwiches diagonally into quarters. Arrange the quarters point up in the prepared pan, fitting them snugly.
- In a bowl, whisk together the eggs, milk and mustard. Drizzle the custard on top of the casserole and let sit until absorbed, about 10 minutes (or cover and refrigerate overnight).
- Bake the casserole until bubbling and golden, about 35 minutes.