Follow these steps for perfect results
green pepper
chopped
red pepper
chopped
onion
chopped
cholesterol-free egg product
fat-free milk
dried basil leaves
ground red pepper (cayenne)
KRAFT 2% Milk Shredded Cheddar Cheese
whole wheat bread
torn into bite-size pieces
Preheat oven to 350F.
Chop the green and red pepper and onion.
Cook the chopped vegetables in a medium nonstick skillet on medium-high heat for 4 minutes, stirring occasionally, until crisp-tender.
In a large bowl, whisk together the egg product, milk, basil, and cayenne pepper until blended.
Stir in the cheddar cheese and cooked vegetables.
Spray a 2-quart casserole dish with cooking spray.
Spread the torn whole wheat bread pieces onto the bottom of the casserole dish.
Top the bread with the vegetable and cheese mixture.
Bake in the preheated oven for 45 to 50 minutes, or until a knife inserted in the center comes out clean.
Expert advice for the best results
Add other vegetables such as mushrooms, spinach, or zucchini.
Use different types of cheese for varied flavor.
For a spicier casserole, add more cayenne pepper or a dash of hot sauce.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in the casserole dish or portioned onto plates.
Serve with a side of fruit or a green salad.
Pairs well with the vegetables and cheese.
Discover the story behind this recipe
Comfort food, family meals
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