Make-Ahead Pizza Casserole: Difference between revisions
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| Line 9: | Line 9: | ||
* 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) | ||
| Line 18: | Line 18: | ||
* 1 t dried basil | * 1 t dried basil | ||
* 1/2 t garlic powder | * 1/2 t garlic powder | ||
* grated | * grated Parmesan cheese, optional | ||
=== Preparation === | === 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:Main Dish]] | ||
[[Category:Casserole]] | [[Category:Casserole]] | ||
Latest revision as of 22:11, 6 October 2024
| Summary | |
|---|---|
| Prep time | 15 min + 3+ hrs |
| Cook time | 35-45 min |
| Source | Parenting magazine, April 2009 |
| Yield / serves | 6 servings |
| Rating | Very good |
Ingredients
- Cooking spray
- 1/2 lb shredded mozzarella cheese
- 1/4 lb prosciutto, chopped (can substitute Canadian bacon or pepperoni if desired)
- 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.
