MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Vegetable and Cheese Strata
 Categories: Vegetables, Cheese/eggs
      Yield: 10 servings

  1 1/2 c  Onion; finely chopped
      1 c  Scallion; finely chopped
    3/4 lb Mushroom; sliced thin
      3 tb Olive oil
      2    Red bell pepper;
           - thinly sliced
      2    Green bell pepper;
           - thinly sliced
      9 c  Italian bread (1-1/2 loaves);
           - cut into 1" cubes
  2 1/2 c  Extra sharp Cheddar;
           - coarsely grated
      1 c  Parmesan cheese;
           - freshly grated
     12 lg Eggs
  3 1/2 c  Milk
      3 tb Dijon mustard
           Tabasco sauce; to taste

  In a large skillet, cook the onion, scallion, and mushrooms in the
  oil over moderately low heat, stirring, until the onion is softened.
  Add the bell peppers and salt and pepper to taste. Cook the mixture
  over moderate heat, stirring, for 10 to 15 minutes, or until all the
  liquid the mushrooms give off is evaporated and the peppers are
  tender. Arrange half the bread cubes in a buttered large shallow
  4-1/2 qt baking dish. Spread half the vegetable mixture over them.
  Sprinkle half the Cheddar and half the Parmesan over the vegetables.
  Arrange the remaining bread cubes over the cheeses, top them with the
  remaining vegetables, and sprinkle the remaining cheese over the top.
  In a bowl, whisk together the eggs, milk, mustard, Tabasco, and salt
  and pepper to taste. Pour the egg mixture evenly over the strata.
  Chill the strata, covered, overnight. In the morning, let the strata
  stand at room temperature for 15 minutes. Bake it in the middle of a
  preheated 350°F oven for 50 minutes to 1 hour, or until it is puffed
  and golden and cooked through.

  Per serving: 284 Calories; 19 g Fat (58% calories from fat);
  18 g Protein; 13 g Carbs; 293 mg Cholesterol; 504 mg Sodium

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