Cheese and Vegetable Strata - Washington Dairy

Cheese and Vegetable Strata

Ingredients:

Strata is Latin for layers.

This baked casserole has layers of bread, vegetables, and cheese. From artichokes to zucchini, strata is a no-waste recipe. Try different hearty breads, cheeses, raw, cooked, and frozen vegetables to use up what you have on hand.

 


Cheese and vegetable strata in cast iron pan

Cheese and Vegetable Strata

Ingredients:

  • 1 3/4 cup milk
  • 4 eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried minced onion
  • 5 dashes hot sauce (like Tabasco)
  • 4-5 cups firm or stale 1-inch bread cubes
  • 3 cups raw spinach or 10-ounces frozen spinach, thawed, drained
  • 1/2 chopped cooked peppers
  • 1/2 cup cherry or diced tomatoes
  • 1 cup grated cheese
  • Cooking spray
Directions:
  1. Heat oven to 375°F. Lightly spray 10-inch oven-proof skillet or 11” x 8” baking dish with cooking spray.
  2. In a large bowl, stir milk, eggs, Dijon mustard, dried onion, and hot sauce with a fork or whisk until eggs are blended and mixture is the same color.
  3. Add bread cubes, vegetables, and cheese to milk mixture, stir together until all is well mixed. Pour into baking dish. Bake 35-40 minutes, until bread is toasted and the strata looks set. Remove from oven.
  4. Store leftovers covered in the refrigerator for up to 4 days. Reheat in 350°F oven for 15 minutes or in the microwave 2-3 minutes, until heated through.

 


Recipe Tips
  • Harder vegetables such as peppers, onion, broccoli, and celery should be cooked before adding to milk mixture.
  • Try different cheeses to use what you have. Cheddar, Swiss, Parmesan, or cottage cheese work well.
  • Firm or stale breads are preferred because soft breads become mushy. Bagels, sourdough, baguette, or ciabatta are good choices.

 

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