Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zingy Cheese And Egg Casserole
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- #116022
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 loaf (16 ounce size) French bread
1 package (8 ounce size) cream cheese
8 slices bacon, crisp-cooked, drained and crumbled
OR
1 cup diced cooked ham
1 can (4 ounce size) chopped green chiles
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
10 eggs, beaten
2 1/2 cups milk
1 teaspoon dry mustard
directions
Grease 13x9x2-inch baking dish. Cut or tear bread into 1-inch pieces. Place in prepared baking dish. Cut cream cheese into small cubes; layer cubes on top of bread. Sprinkle with bacon and chiles. Sprinkle with shredded cheese.
In large bowl, with a rotary beater or wire whisk, beat eggs. Beat in milk and mustard.
Slowly pour egg mixture over mixture in baking dish. With back of large metal spoon, lightly press bread to moisten all of it. Cover and refrigerate for 8 to 24 hours.
Heat oven to 325 degrees F. Bake, uncovered, at 325 degrees F for 45 to 50 minutes or until casserole is puffed and a knife inserted near center comes out clean. Remove from oven to wire rack, let stand for 10 minutes before serving.
To serve cut into squares.
added by
herbie
nutrition data
363 calories, 22 grams fat, 24 grams carbohydrates, 18 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Beer makes batters better, meat more tender, and sauces more flavorful.
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