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Vegetable and Cheese Strata

1 1/2 cups onion, finely chopped
1 cup scallion, finely chopped
3/4 pound mushroom, sliced thin
3 tablespoons olive oil
2 red bell pepper, thinly sliced
2 green bell pepper, thinly sliced
Italian bread cut into 1" cube to measure 9 cups, about 1 1/2 loaves
2 1/2 cups extra sharp Cheddar, coarsely grated
1 cup Parmesan cheese, freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon mustard
Tabasco sauce to taste

In a large skillet cook the onion, the scallion, and the mushrooms
in the oil over moderately low heat stirring, until the onion is
softened, add the bell peppers and salt and pepper to taste, and
cook the mixture over moderate heat, stirring, for 10 to 15 minutes,
or until all the liquid the mushrooms give off is evaporated and
the peppers are tender. Arrange half the bread cubes in a buttered
large shallow 4 1/2 quart baking dish, spread half the vegetable
mixture over them, and sprinkle half the Cheddar and half the
Parmesan over the vegetables.

Arrange the remaining bread cubes over the cheeses, top them with
the remaining vegetables, and sprinkle the remaining cheese over
the top. In a bowl whisk together the eggs, the milk, the the
mustard, the Tabasco, and salt and pepper to taste, pour the egg
mixture evenly over the strata, and chill the strata, covered,
overnight. Let the strata stand at room temperature for 15 minutes
and bake it in the middle of a preheated 350F oven for 50 minutes
to 1 hour, or until it is puffed and golden and cook through.


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14 of 16 people found the following review helpful:
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The best vegetable strata you'll ever have, December 16, 2004 - 01:32 PM
Reviewer: Anonymous from Louisville, KY
Preparation of chopped vegetables is a must prior to making this delicious dish. I made some slight changes and additions to the recipe and it turned out awesome. Recommend making this strata for a large group of people.

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