Roasted Tomato & Mushroom Casserole

Made this earlier this week. Thought it might be the dish I bring to our potluck at the office but nooo ...

The bread stays soggy and wet and quite frankly that is not terribly appetizing to me. I couldn't possibly serve it to 50+ people.

This weekend I may try some shrimp cakes with pineapple relish to see if that'll be my item. Anyway - here's the recipe. Maybe somebody can improve on it.

Roasted Tomato and Mushroom Casserole

2 cups each halved grape tomatoes and quartered button mushrooms
2 Tbsp vegetable oil
2 Tbsp ReaLemon Lemon Juice (I just used fresh squeezed)
1 Tbsp Corn Syrup
1 tsp each dried thyme and basil
8 cups cubed focaccia bread
8 eggs or 2 cartons/250ml each Naturegg Break-Free Liquid Eggs, well shaken
1 can Nestle Carnation 2% Evaporated Partly Skim Milk
1 tsp salt
1/2 tsp pepper
1 cup shredded Asiago cheese
2 Tbsp finely chopped green onions

1. Preheat the oven to 375F. Toss the tomatoes with the mushrooms, oil, lemon juice, corn syrup, thyme and basil. Place mixture on a greased baking sheet. Bake for 30 mins., stirring twice. Remove from oven and cool.

2. Toss the cubed focaccia with eggs, milk, salt, pepper, roasted vegetables and any juices from the baking sheet. Place the mixture into a well-greased 9x13-inch glass baking dish and cover with foil. Let stand for 15 mins.

3. Bake the casserole for 35 mins. or until centre starts to set and edges turn golden. Sprinkle evenly with cheese and bake uncovered for an additional 15 mins. or until cheese melts. Garnish with chopped green onions.

Makes 12 servings