Broccoli Cauliflower Cheese Strata
|Tiny broccoli flowerets||2 Cup (32 tbs)|
|Small cauliflowerets||1 1⁄2 Cup (24 tbs)|
|French bread slice||6 Ounce, cut into 1/2-inch cubes (Six 1 Ounce Pieces)|
|Vegetable cooking spray||1 Tablespoon|
|Shredded reduced fat sharp cheddar cheese||3 Ounce, divided (3/4 Cup)|
|1% low fat milk||1 Cup (16 tbs)|
|Frozen egg substitute||16 Ounce, thawed (Two 8 Ounce Cartons)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄8 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Thin tomato slices||6 (Unpeeled)|
|Grated parmesan cheese||1 1⁄2 Teaspoon|
|Black pepper||To Taste|
Arrange broccoli and cauliflower in a vegetable steamer, and place over boiling water.
Cover and steam 5 minutes or until crisp-tender.
Drain and plunge into cold water; drain again.
Arrange bread cubes evenly in the bottom of an 11- x 7- x 1 1/2 inch baking dish coated with cooking spray.
Top with 1/2 cup Cheddar cheese.
Arrange broccoli and cauliflower on top of cheese.
Combine milk and next 5 ingredients in a bowl; stir well, and pour over vegetables.
Cover with aluminum foil coated with cooking spray; chill 1 hour.
Cut 10 (1-inch) slits in foil.
Bake at 350° for 1 hour and 15 minutes or until liquid is absorbed.
Uncover and top with remaining 1/2 cup Cheddar cheese.
Arrange tomato slices in a single layer on top of strata, and top with Parmesan cheese.
Sprinkle with black pepper, if desired.
Bake at 350° for 8 minutes.
Let stand 5 minutes before serving.