Filling with bacon and parmesan (side dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 6 thick slices bacon, cut into pieces
• 2 large onions, chopped
• 1 bunch green onions, thinly sliced ​​(white parts separated from green parts)
• 1 tbsp chopped fresh rosemary
• 3 cups lightly salted chicken broth
• 2 large eggs
• 1 tbsp. grated parmesan
• 0.5 cup chopped fresh parsley
• Coarsely ground black pepper
• 1 loaf (0.9 kg) stale white bread with crust, cut into 1 cm cubes (about 16 cups)

Preparation:

1. Preheat oven to 375°F (190°C). Grease a shallow 3-quart (2-quart) baking dish with butter. In a large nonstick skillet, cook the bacon over medium-high heat, stirring, until crisp, about 5 minutes. Add 6 tablespoons butter, the onion and green onion (white parts only), and a pinch of salt. Cook, stirring, until softened, about 5 minutes. Stir in the rosemary. Add the chicken broth and 1 teaspoon salt; bring to a simmer, then remove from heat.
2. Beat the eggs in a large bowl. Stir in the Parmesan, parsley, and 1 tablespoon of black pepper. Stir in most of the green onions, except for 2 tablespoons. Add the bread cubes and bacon mixture.
3. Place in the prepared baking dish and scatter 2 tablespoons of butter over the surface. Cover with foil and bake for 30 minutes. Then uncover and bake until golden brown on the surface, another 20-30 minutes. Sprinkle with the remaining green onions.
   
   

   Note

   
   Prepare the filling 2-3 days ahead of serving; cover with foil and refrigerate. Reheat in the oven at 160°C (325°F), covered with foil, until heated through, then drizzle with broth or melted butter if the casserole looks dry. Bake, uncovered, for a few more minutes until crisp.