Three Cheese Strata from JoAnna Lund Arthritis Exchanges Cookbook p.145
12 slices reduced-calorie Italian bread, cut into 1 -inch cubes 1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup 2/3 cup carnation nonfat dry milk powder 1 1/2 cups water 4 eggs, beaten, or equivalent in egg substitute 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese 1 1/2 cups (6 ounces) shredded Kraft reduced-fat Cheddar cheese 7 (3/4 ounce) slices Kraft reduced-fat Swiss cheese, shredded
Spray a 9 x 13 inch baking dish with butter-flavored cooking spray. Evenly arrange bread cubes in prepared baking dish. In a large bowl, combine mushroom soup, dry milk powder, water and eggs. Stir in Parmesan cheese, Cheddar cheese, and Swiss cheese. Pour soup mixture evenly over bread. Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and bake at 350 degrees for 45 minutes or until a knife inserted near center comes out clean. Place baking dish on a wire rack and let set for 5 minutes. Cut into 8 servings.
JoAnna's Notes: "If one cheese is good, and two even better, why not go culinarily wild and enjoy three scrumptious (but low-fat or reduced-fat) cheeses? Take note: This wonderful baked bread and cheese combo needs to rest for at least an hour before baking----and can be prepared up to 24 hours in advance". - JoAnna Lund
Mary's Notes: This was wonderful and reminded me of a recipe my aunt used to make using sausage in it. Very similiar to quiche also. Hal and I both liked it. I highly recommend that you throughly spray your pan, the cheese does stick. I used Veggie Slice Cheese (tofu cheese) without a problem and Alpine Lace brand nonfat for the Parmesan. The Parmesan was already shredded, and the Veggie slices I just cut into small pieces. Veggie slices melted beautifully and really tasted good in this recipe. No meat needed in this recipe, but I might try some chopped broccoli next time.
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