Make-Ahead Pizza Casserole - Revision history

Dhanson: /* Ingredients */

2024-10-06T22:11:53Z

Ingredients

← Older revision		Revision as of 22:11, 6 October 2024
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	* Cooking spray		* Cooking spray
	* 1/2 lb shredded mozzarella cheese		* 1/2 lb shredded mozzarella cheese
	* 1/4 lb prosciutto, chopped		* 1/4 lb prosciutto, chopped (can substitute Canadian bacon or pepperoni if desired)
	* 3 medium tomatoes, cored and diced		* 3 medium tomatoes, cored and diced
	* 6 c cubed French or Italian bread (about 1 medium-size loaf)		* 6 c cubed French or Italian bread (about 1 medium-size loaf)
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	* 1 t dried basil		* 1 t dried basil
	* 1/2 t garlic powder		* 1/2 t garlic powder
	* grated ~~parmesan~~ cheese, optional		* grated Parmesan cheese, optional

	=== Preparation ===		=== Preparation ===

Dhanson at 21:35, 15 December 2020

2020-12-15T21:35:09Z

← Older revision		Revision as of 21:35, 15 December 2020
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	=== Preparation ===		=== Preparation ===
	# Spray a 9x13 baking pan with cooking spray		Spray a 9x13 baking pan with cooking spray
	# In a large bowl, toss together the mozzarella, prosciutto, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
	# Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.		In a large bowl, toss together the mozzarella, prosciutto, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
	# Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
	# Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.		Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.

			Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.

			Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.

	[[Category:Main Dish]]		[[Category:Main Dish]]
	[[Category:Casserole]]		[[Category:Casserole]]

Dhanson at 12:31, 19 August 2009

2009-08-19T12:31:53Z

← Older revision		Revision as of 12:31, 19 August 2009
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	# Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.		# Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.

			[[Category:Main Dish]]
	[[Category:Casserole]]		[[Category:Casserole]]

Dhanson at 02:50, 5 April 2009

2009-04-05T02:50:31Z

← Older revision		Revision as of 02:50, 5 April 2009
Line 27:		Line 27:
	# Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.		# Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.

	~~[[Category:Main Dish]]~~
	[[Category:Casserole]]		[[Category:Casserole]]

Dhanson: New page: {{RecipeSummary |PrepTime=15 min + 3+ hrs |CookTime=35-45 min |Yield=6 servings |Source=Parenting magazine, April 2009 |Rating=Very good }} === Ingredients === * Cooking spray * 1/2 lb shr...

2009-04-05T02:48:37Z

New page: {{RecipeSummary |PrepTime=15 min + 3+ hrs |CookTime=35-45 min |Yield=6 servings |Source=Parenting magazine, April 2009 |Rating=Very good }} === Ingredients === * Cooking spray * 1/2 lb shr...

New page

{{RecipeSummary
|PrepTime=15 min + 3+ hrs
|CookTime=35-45 min
|Yield=6 servings
|Source=Parenting magazine, April 2009
|Rating=Very good
}}
=== Ingredients ===
* Cooking spray
* 1/2 lb shredded mozzarella cheese
* 1/4 lb prosciutto, chopped
* 3 medium tomatoes, cored and diced
* 6 c cubed French or Italian bread (about 1 medium-size loaf)
* 5 eggs
* 1 1/4 c skim milk
* 1/2 c reduced-fat sour cream
* 1 t dried oregano
* 1 t dried basil
* 1/2 t garlic powder
* grated parmesan cheese, optional

=== Preparation ===
# Spray a 9x13 baking pan with cooking spray
# In a large bowl, toss together the mozzarella, prosciutto, tomatoes, and bread. Arrange the bread mixture evenly in the baking pan.
# Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.
# Pour the egg mixture over the bread, tilting the baking pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
# Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350°F. Uncover the casserole and bake for 35-45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan cheese before serving, if desired. Serve with a green salad and your favorite vinaigrette.

[[Category:Main Dish]]
[[Category:Casserole]]