Prepared pesto adds flavorful to a mild crabmeat and egg casserole with make-ahead convenience.
or 10 slices (1/2 inch thick) French bread
cup basil pesto
cups finely shredded Swiss cheese (8 oz)
package (12 oz) refrigerated chunk-style imitation crabmeat
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain*
medium red bell pepper, chopped (1 cup)
medium onion, chopped (1/2 cup)
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread slices in single layer in bottom of baking dish. Cut remaining bread into cubes to fill in empty spaces.
Spread pesto over bread. Sprinkle with 1 cup of the cheese. Layer imitation crabmeat, spinach, bell pepper, onion and remaining 1 cup cheese over bread.
In large bowl, beat eggs, milk and salt until well blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F. Bake uncovered 45 to 55 minutes or until set and knife inserted in center comes out clean. Let stand 10 minutes before serving.
Serve this strata with green grapes.
Freeze any leftover pesto in small quantities and use later in soups or sauces.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.