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Veggie-Packed Strata

This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too.—Jennifer Unsell, Vance, Alabama

8-10 ServingsPrep: 15 min. Bake: 1 hour + standing

Ingredients

2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 eggs
8 slices bread, cubed, divided
2 cups (8 ounces) shredded Swiss cheese

Directions

In a large skillet, saute peppers and onion in 1 tablespoon oil until
tender. Add garlic; cook 1 minute longer. Drain; pat dry and set
aside. In the same skillet, saute the yellow squash, zucchini and
mushrooms in remaining oil until tender. Drain; pat dry and set
aside.
In a large bowl, beat the cream cheese, cream, salt and pepper until
smooth. Beat in eggs. Stir in vegetables, half of the bread cubes
and Swiss cheese. Arrange the remaining bread cubes in a greased

2 of 2

Veggie-Packed Strata (continued)

Directions (continued)

10-in. springform pan. Place on a baking sheet. Pour egg mixture
into pan.
Bake, uncovered, at 325° for 60-70 minutes or until a knife
inserted near the center comes out clean. Let stand for 10 minutes
before serving. Run a knife around edge of pan to loosen; remove
sides. Cut into wedges. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 351 calories, 24 g fat (12 g saturated fat), 181 mg cholesterol, 747 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.