Creamy Primavera CasserRoll
Long-time lurker, first-time poster. I've gotten so many great recipes from you guys, and now it's my turn to give something back.
So, I give you: Creamy Primavera CasserRoll!
This is one of my own creations that I've been tweaking over time. Based on tonight's rendition in which it was called "perfect", I'd say it's ready for primetime. It combines all the savory deliciousness of a good pasta primavera with the gooey, eggy texture of french toast. Plus other extras like hominy and chili powder. My cell phone camera leaves something to the imagination, but trust me that it tastes about eighty times better than it looks ;)
Creamy Primavera CasserRoll
Serves 6
3-4 Portuguese or Kaiser rolls, each cut into 16 pieces
7 eggs
¾ cup kefir or buttermilk
¼ cup cream
1 can condensed cream of mushroom soup
1½ cups shredded cheddar cheese
1 can white or yellow hominy
1-2 cups frozen chopped spinach (or frozen chopped kale)
1 bell pepper, thinly sliced
2 tbsp minced garlic
1 cup chopped fresh parsley
2 tbsp chopped fresh basil
1 tsp chili powder (or another spicy mix)
1 large sweet onion, thinly sliced
2 tbsp butter
2 tsp sweet paprika
Coat a large casserole dish with butter-flavored cooking spray. Add roll pieces to casserole dish. In a large bowl, beat eggs with kefir/buttermilk and cream; stir until well-combined. Add soup, cheese, hominy, spinach, bell pepper, garlic, parsley, basil, and chili powder to mixture; stir. Pour mixture over roll pieces in casserole dish.
Preheat oven to 350 F. Meanwhile, melt butter in small saucepan over high heat. Add onions and sauté until caramelized. Arrange onions on top of other ingredients in casserole. Dust with paprika. Cover casserole with aluminum foil and bake for 1 hour, or until fully set.
So, I give you: Creamy Primavera CasserRoll!
This is one of my own creations that I've been tweaking over time. Based on tonight's rendition in which it was called "perfect", I'd say it's ready for primetime. It combines all the savory deliciousness of a good pasta primavera with the gooey, eggy texture of french toast. Plus other extras like hominy and chili powder. My cell phone camera leaves something to the imagination, but trust me that it tastes about eighty times better than it looks ;)
Creamy Primavera CasserRoll
Serves 6
3-4 Portuguese or Kaiser rolls, each cut into 16 pieces
7 eggs
¾ cup kefir or buttermilk
¼ cup cream
1 can condensed cream of mushroom soup
1½ cups shredded cheddar cheese
1 can white or yellow hominy
1-2 cups frozen chopped spinach (or frozen chopped kale)
1 bell pepper, thinly sliced
2 tbsp minced garlic
1 cup chopped fresh parsley
2 tbsp chopped fresh basil
1 tsp chili powder (or another spicy mix)
1 large sweet onion, thinly sliced
2 tbsp butter
2 tsp sweet paprika
Coat a large casserole dish with butter-flavored cooking spray. Add roll pieces to casserole dish. In a large bowl, beat eggs with kefir/buttermilk and cream; stir until well-combined. Add soup, cheese, hominy, spinach, bell pepper, garlic, parsley, basil, and chili powder to mixture; stir. Pour mixture over roll pieces in casserole dish.
Preheat oven to 350 F. Meanwhile, melt butter in small saucepan over high heat. Add onions and sauté until caramelized. Arrange onions on top of other ingredients in casserole. Dust with paprika. Cover casserole with aluminum foil and bake for 1 hour, or until fully set.