Company Cheese Strata

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Company Cheese Strata to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Company Cheese Strata, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 1 Servings
• 12 sl white bread
• 2 c corned beef (2 cans),Sliced
• 10 oz cheddar cheese,Grated
• 1 pk broccoli florets frozen &
• -10 oz.,Cooked
• 6 eggs
• 3 1/2 cups milk
• 2 Tbsp. instant minced onion
• 1/2 tsp. salt
• 1/4 tsp. dry mustard

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

From slices of white bread cut 12 "doughnuts and holes." Fit the scraps of bread in the bottom of a 13x9x2 inch baking dish

Step 2: Technique & Execution

Layer slices of meat, sprinkle with a layer of cheddar cheese, a layer of broccoli (cooked and chopped), and a layer of grated cheddar cheese

Step 3: Technique & Execution

Arrange "doughnuts and holes" atop

Step 4: Technique & Execution

Combine six slightly beaten eggs, milk, onion, salt and dry mustard; pour over bread

Step 5: Technique & Execution

Cover; refrigerate six hours

Step 6: Technique & Execution

Bake uncovered at 3250 for 55 minutes