1. Generously
butter a 9-by-13-inch baking dish.
2. Tear the onion rolls
into chunks and place them in the bottom of the baking dish. Sprinkle the
roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle
with the mozzarella, then cut the butter into pats and scatter over the top.
3. Mix together the milk,
pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly
over the top of the dish, making sure to get it all around and into the
crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.
4. To cook from frozen:
Preheat the oven to 350 degrees F.
5. Remove the foil and
plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes,
then remove the foil and continue baking until firm and set, about 10 minutes
more. Portion and serve immediately.
6. To cook from thawed: The
evening before serving, remove the casserole from the freezer and thaw
overnight in the refrigerator.
7. Preheat the oven to 325
degrees F.
8. Remove the foil and plastic
wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then
raise the temperature to 350 degrees F, remove the foil and continue baking
until firm and set, 10 to 15 minutes. Portion and serve immediately.
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