A party staple, this creamy, cheesy dip is made with Hidden Valley® Original Ranch® Dips Mix and a ton of crumbled bacon.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound sausage, casings removed
- 2 cups sliced fresh mushrooms
- 8 eggs, beaten
- 10 cups cubed, day-old bread
- 3 cups whole milk
- 2 cups shredded Cheddar cheese
- 1 ½ cups cubed Black Forest ham
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 tablespoons all-purpose flour
- 2 tablespoons mustard powder
- 1 teaspoon salt
- 2 teaspoons butter, melted
- 2 teaspoons dried basil
Instructions
- Generously grease a 9×13-inch casserole dish.
- Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
- Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
- Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.
Nutrition Facts
| Calories | 600 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 256 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 16 g |
| Sodium | 1738 mg |
| Sugars | 7 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice recipe but, 9×13 pan? I could clearly see that as written, this is a huge amount of strata. I cut the ingredients down not by half or thirds etc. Just by feel for each ingredient It turned out very good.
Excellent and I followed recipe with a couple of exceptions. Total of 11 eggs, used fresh sauteed spinach and cubed stuffing bread. Everyone ate it up!
Only because I can’t leave zero starrs. The bread was slimy, even though the taste was awesome. Slimey is not a flavor
Awesome! I followed the recipe, except adjusted quantities: Only use 3-4 pieces of bread, only one type of meat (prefer sausage), cut down on the milk. I use several small loaf pans or muffin tins to make sure it cooks in the middle and left-overs are easier saved this way.
2 Tablespoons of mustard powder was way too much. Maybe a typo… should be 2tsp maybe. I may try making it again, but disappointed I didn’t second guess myself when measuring. Kind of a bummer for Christmas morning!
Bottom line: we had 2 picky eaters and BOTH went back for seconds. Heeding others’ comments that it was too dry (and the fact that we had more than 8 mouths to feed) we used 12 eggs total and made no other adjustments EXCEPT we used a 12oz bag of frozen/thawed spinach and ONLY 4tsp of dry mustard because it was smelling pretty spicy after 3. So with those minor adjustments, it was not too dry (we let it sit in fridge covered overnight), it was quite colorful with the extra spinach, and you could taste the mustard, but it was not overwhelming. We would have added red pepper and/or other veggies, but for the picky eaters. Will definitely make this again when family is back in town or for any other guests!
Excellent
Everyone loved it Christmas morning . Three generations of thumbs up. Like the ham in it and the mustard adds a little zing. Easy to make ahead of time. Mine was ready in about 50 minutes. Carried nicely in an insulated carrier. Leftovers were great the next day.
Highly recommend! This is so tasty and easy to make. I forgot to prep it last night so I let it sit for 2 hours and it still tasty amazing.Also, it’s the holiday season and the grocery store was out of frozen spinach so I bought fresh spinach. I sautéed it with some olive oil and a little water then added it and it tastes so fresh and good. I think I’ll stick to the fresh spinach next time I make it as well
Yum!
I have made this several times and have been asked for the recipe. It always comes out perfect.
Followed Zoobeedo’s suggestion and reversed the amounts of butter and dry mustard. Only used sausage, too. After baking perfectly, and then serving, I put a sauté topping of 4 different colored peppers, one medium onion and a can of Italian chopped tomatoes over the top!! Delicious
This has been raves about in my house! I substitute bacon for the ham because everything tastes better with bacon!!
It’s delicious and I’ll make it again!
Very good. I used what I had on hand. No sausage. Lots of vegetables. Added chives. Subbed a tablespoon of prepared mustard for dry since I was out.
Next time I’ll cut down on the bread a bit, and dice the ham so it’s not so chunky. This recipe had a great flavor, and it made the house smell fabulous while it was baking! I’m looking forward to serving it when we have overnight guests 🙂
Wonderful recipe! The only thing I changed was that I used fresh spinach and I added one can of diced tomatoes in Italian seasoning’s.
My family loved it.
Yes
My husband gives this his highest rating, 5 stars, restaurant quality! I sautéed fresh spinach with the mushrooms instead of using frozen. I baked low carb garlic cheese muffins (made with almond flour) for the bread and left out the flour and half the milk. Delicious! Worthy of company.
This was really good! I did use 12 eggs and next time would do more sausage but that is bc I like sausage more than ham. Thank you for a great recipe!