See Also: Roasted Pepper and Sourdough Brunch Casserole(recipes)
Roasted Red Pepper & Tomato Casserole(recipes)
Brunch Casserole(recipes)
Mom' s Favorite Brunch Casserole(recipes)
Beef Casserole with Sweet Pepper and Eggplant(recipes)
Chunky Beef and Pepper Casserole with Noodles(recipes)
Roasted Pepper Sauce(recipes)
Halibut with Roasted Pepper Sauce(recipes)
Roasted Shanghai Pepper Salad(recipes)
Roasted Sweet Pepper Tapas(recipes)

Roasted Pepper and Sourdough Brunch Casserole (recipes)


Roasted Pepper and Sourdough Brunch Casserole

Yield: Makes 8 servings

Jarred roasted peppers make preparation a snap by eliminating the need to char and peel fresh peppers.





Ingredients:



3cups sourdough bread cubes

1jar (12 ounces) roasted red pepper strips, drained

1cup (4 ounces) shredded reduced-fat sharp Cheddar cheese

1cup (4 ounces) shredded reduced-fat Monterey Jack cheese

1cup fat-free cottage cheese

12ounces cholesterol-free egg substitute

1cup fat-free (skim) milk

1/4cup chopped fresh cilantro

1/4teaspoon black pepper









Preparation:





1.Spray 11X7-inch baking dish with nonstick cooking spray. Place bread cubes in dish. Arrange roasted peppers evenly over bread cubes. Sprinkle Cheddar and Monterey Jack cheeses over peppers.2.Place cottage cheese in food processor or blender; process until smooth. Add egg substitute; process 10 seconds. Combine cottage cheese mixture and milk in small bowl; pour over ingredients in baking dish. Sprinkle with cilantro and black pepper. Cover; refrigerate 4 to 12 hours.3.Preheat oven to 375°F. Bake, uncovered, 40 minutes or until hot and bubbly and golden brown on top.









Nutritional Information:







Serving Size: about 3/4 cup casserole







Sodium

704 mg







Protein

19 g







Fiber

1 g







Carbohydrate

13 g







Cholesterol

22 mg







Saturated Fat

3 g







Total Fat

6 g







Calories from Fat

28 %







Calories

179









Dietary Exchange:







Starch

1







Meat

2