Vegetable Cheese Puff
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
day-old |
|
| 3 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 12 | slices |
american cheese
|
|
| 1 | teaspoon |
paprika
|
|
| 16 | ounces |
mixed vegetables
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
day-old |
|
| 3 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 12 | slices |
american cheese
|
|
| 5 | ml |
paprika
|
|
| 462.4 | ml/g |
mixed vegetables
canned |
|
Directions
Trim crusts from bread.
Arrange 4 slices in bottom of greased, shallow, 8 inch casserole dish.
Beat eggs slightly.
Stir in milk and paprika. Pour ½ cup over bread slices.
Layer 4 cheese slices over bread.
Spread vegetables evenly over cheese.
Layer 4 cheese slices, 4 bread slices, remaining milk mixture, and the last 4 cheese slices.
Bake at 350℉ (180℃). for 45 minutes or until brown.
