Question 1

Can I make this casserole the night before?

Accepted Answer

Yes. Cover and refrigerate the assembled casserole overnight. Bake it in the morning, adding 5–10 minutes to the bake time if it goes into the oven cold.

Question 2

Do I have to use day-old bread?

Accepted Answer

No, but it helps. If your bread is fresh, lightly toast the cubes so they hold up better and don’t turn soggy.

Question 3

How can I tell when it’s done?

Accepted Answer

The edges should be set, the top golden, and the center should jiggle slightly but not look liquid. A knife inserted in the middle should come out mostly clean.

Question 4

Is there a low-carb option?

Accepted Answer

You can reduce or skip the bread and add more veggies and protein. The texture will be more like a crustless quiche or frittata, but still delicious.

Question 5

What kind of cheese is best in a casserole?

Accepted Answer

The best cheese for a casserole is a combination of sharp cheddar for flavor and mozzarella or Monterey Jack for meltability, creating a creamy, stretchy texture. Gruyère, fontina, and cream cheese are also excellent choices that add richness without becoming greasy or separating during baking.

Question 6

Can I put raw bacon in a casserole?

Accepted Answer

You can put raw bacon in a casserole, but it's better to pre-cook it partially or fully to render excess fat and ensure it becomes crispy rather than chewy. Raw bacon may release too much grease into the casserole and won't achieve the desired texture, so browning it beforehand for 5-7 minutes is recommended for best results.

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