Choose according to the shape of your ingredients - if you have sliced bread, meat, cheese, you can do it as a strata. I diced chunks from the small end of a ham, cubed cheese, and cubed whole wheat bread from a large boule. Diced apple, sliced butternut squash, pre-cooked onion. The custard included applesauce and whole-grain mustard. Sliced Swiss atop the casserole before baking because, hello, bubbly, golden-brown cheese! It’s darn good on a frigid day.
I’ve done ham, swiss, rye strata with a custard of egg, evap milk, and split pea soup. In
summer, toast with cheddar, and a can of condensed tomato soup in the custard.
This type of meal is an alternative to mac&cheese for when you want to use up odds and ends of bread and cheese that have seen better days.