Bread And Cheese Italian Casserole
From jo_jo_ba 13 years agoIngredients
- 2 tbsp olive oil shopping list
- 1 large sweet onion, thinly sliced shopping list
- 1/2 red bell pepper, diced shopping list
- 2 cloves minced garlic shopping list
- 1 tsp dried oregano leaves shopping list
- 1/4 tsp sea salt shopping list
- 1/2 tsp black pepper shopping list
- Pinch hot pepper flakes (optional) shopping list
- 1 tbsp honey shopping list
- 1/4 cup sundried tomatoes (not packed in oil), soaked in hot water, drained and chopped shopping list
- 1 tbsp balsamic vinegar shopping list
- 1 tsp lemon juice shopping list
- 1 tsp lemon zest shopping list
- 1/2 lb rapini, coarsely chopped shopping list
- 1/4 cup shredded Fontina cheese shopping list
- 1/3 cup shredded mozzarella cheese shopping list
- 4 cups (about 4 oz) cubed, whole-grain crusty bread shopping list
- 2 tbsp toasted pine nuts shopping list
- 4 egg whites shopping list
- 1/4 cup vegetable broth shopping list
- 1/4 cup shredded romano cheese shopping list
How to make it
- Preheat the oven to 375°F and lightly grease a 9" round casserole dish.
- Saute onion, red pepper, garlic, oregano, salt, pepper and hot pepper flakes, stirring often, for 10 minutes - onion is tender and lightly browned.
- Add honey and cook 5 minutes or until mixture is very browned (but not burned).
- Stir in the tomatoes, vinegar, lemon juice and lemon zest reduce heat to medium-low. Cook, stirring, for 2 minutes or until liquid is almost evaporated completely. Cool slightly.
- In a steamer, cook the rapini 4 minutes or until just tender.
- Toss rapini, with the saucepan mixture, fontina and mozzarella cheeses, then add bread and toss until well combined.
- Pour into the casserole dish and sprinkle with the pine nuts.
- Beat together egg whites and broth.
- Pour over the stuffing and top with Romano cheese.
- Bake for 25-30 minutes.
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- jo_jo_ba Oshawa, CA
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