I adapted this recipe from Family Circle magazine (April 2009) and it turned out better than I expected! Best of all this is a seriously frugal meal.
Pizza Casserole
1/2 lb shredded mozzarella cheese
1/4 lb proscuitto, chopped (I omitted this to make it vegetarian)
3 medium tomoatoes, cored and diced
6 cups cubed Italian bread (about 1 loaf)
5 eggs
1 1/4 cups skim milk
1/2 cup sour cream
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Grated parmesan cheese
1. Spray 9×13 baking pan with cooking spray
2. In a large bowl, toss first 4 ingredients together. Arrange in baking dish.
3. Using the same bowl, beat eggs with a whisk, add milk, sourcream, basil, oregano, and garlic powder. Beat well.
4. Pour egg mixture over bread- tilt pan to soak bread evenly. Cover with foil and refridgerate at least three hours or overnight. ( I skipped this step)
5. Remove from fridge and let stand 20 min until room temp. Bake 35-45 min at 350 until golden and crisp on top. Sprinkly with pamesan cheese.
I cut this recipe in half and used red pepper I had in the freezer instead of tomato. I used a loaf of Italian foccacia I bought at Walmart for $.90 and had in the freezer. This turned out better than I expected and would actually be good as a brunch dish.
Leave a Reply