Any special holiday with big meals results in leftovers, right? Faced with a fridge-full, I decided to combine a few of them into a comforting casserole good for breakfast, lunch, or dinner.
Use whatever leftover breads and veggies you have. I combined white dinner rolls with whole wheat bread, and used cauliflower, carrots, and celery for the veggies. Milk would work in place of light sour cream, but since I had this and that to use up, I did.
Hey! Is anyone else wanting to keep the Christmas dishes out? I can't bear putting them away just yet.
4 cups chopped assorted raw vegetables
2 teaspoons garlic olive oil, or plain olive oil if that's what you have
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 ounces any type bread, cut into 1/2-inch cubes
2 teaspoons any chopped fresh herbs (I used sage and rosemary)
4 ounces Jarlsberg Lite Swiss cheese, grated (about 1 cup)
1 1/2 cups nonfat liquid egg substitute
1/2 cup light sour cream
Preheat oven to 400°F. Coat baking sheet with parchment paper or nonstick spray. Toss vegetables with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in one layer on pan and roast 15 minutes, stir, then roast another 15 minutes until browned; set aside to cool slightly.
Coat 8 by 8-inch baking pan with nonstick spray. Place bread cubes on bottom of pan. Sprinkle with herbs and vegetables and 2/3 of the cheese. In small mixing bowl, whisk together egg substitute, sour cream, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over ingredients in pan and sprinkle with remaining cheese.
Cover strata, and chill for at least two hours or overnight. Remove pan from refrigerator and preheat oven to 350°F. Bake strata for 30 minutes until puffed and golden. Makes 6 servings, 4 points plus for Weight Watchers or 195 calories each. Nutritional information will vary depending on the leftovers you have in your kitchen.