Bread And Cheese Italian Casserole
From jo_jo_ba 13 years ago
- 1 1/4 hours to make
- Serves 6
The vibrant colours of the Italian flag - red pepper and tomato, green rapini and the pale cheeses and egg whites - make for a stunning visual meal that is only surpassed by it's incredible flavour. This is equally good fresh out of the oven and piping hot or cold the next morning for breakfast. Read more When choosing a bread loaf for this recipe, ensure that it is a hearty, crusty whole-grain type - not a sandwich bread or flimsy refined-flour concoction. See less
Ingredients
- 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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