Day 7: Do Ahead Pizza Casserole

Dianna came over this afternoon with the girls, so obviously I had to try one of the recipes she gave me. This is one she hasn't tried, but thought I'd like. I figured with pizza in the title how bad could it be. I do have to admit that seeing eggs in a recipe with pizza ingredients did gross me out. I also don't love prosciutto, but I assumed it would be well disguised. Also, Dianna made a good point. In the future, this recipe can be tweeked depending upon personal taste. You could add mushrooms, green peppers, onions, mini pepperoni. The options are endless.

Good news: It gets put together the night before.
Bad News: See Kitchen Play by Play

NOTE: I will be cooking tomorrow: Crock Pot Cheesy Chicken Hash, but I will not be blogging until Wednesday. Paul, his mom, and Austin will rate it, but I will be gone at GLEE LIVE...WooHOOO!!!! I will get their ratings and make two postings on Wednesday

Make Ahead Pizza Casserole(serves 6)
1/4 lb prosciutto, chopped
1/2 shredded low fat mozzarella cheese
3 medium tomatoes, chopped
6 cups cubed french bread
5 eggs
1 1/4 cups skim milk
1/2 cup reduced fat sour cream
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder

Step 1: In large bowl, combine the mozzarella cheese, prosciutto, tomatoes, and bread.

Step 2: Arrange mixture evenly in greased 9x13 pan

Step 3: Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.

Step 4: Pour the egg mixture over the bread, tilting the pan from side to side to coat all the bread.

Step 5: Cover the pan with foil and refrigerate at least 3 hours or overnight.

Step 6: Remove from fridge at least 20 minutes before heating. Cook uncovered at 350 degrees for 35-45 minutes or until crisp on top

Calories: 375 calories WW: 8 points

Kitchen Play by Play: Bad news #1: This was very time consuming, again, mostly due to my lack of chopping skills. I had to chop 3 tomatoes and a loaf of bread. Bad news #2: I sustained my first challenge related injury. Bread knife-1, Nicole-0. It wasn't too deep or bloody but enough that had Heather been around, she would have passed out. I took universal precautions and quickly bandaged myself up to keep from adding an "extra" ingredient to the casserole. I had to then mix the bread mixture with only one hand which was not an effective use of my time. I also had to crack the eggs very slowly to keep from getting egg goo in my wound. Overall, the actual prep was a nightmare. I was very glad when it was over. I threw it in the fridge and was happy to forget about it for 24 hours. I took it out 30 minutes prior to oven time. I cooked it for 42 minutes because I wanted to make sure the eggs were cooked through especially with the kids and a pregnant Dianna. I let it cool for about 5 minutes.

The finished product(This is 1/6 of the casserole or one serving)The Verdict:

Nicole: It was like a warm foccacia bread. The house smelled great, and it was very yummy. I couldn't taste the egg at all and the prociutto gave it a nice saltiness, but did not overpower the dish. I will make it again, but next time I'll add mushrooms and onions. I give it a 4.

Paul- had it for dinner so he could rate it. He gives it a 4. "Liked the idea of it and it tasted good. Even though it would add some calories...maybe next time a red dipping sauce."

Austin- LOVED it. He asked for more at lunch and ate it for dinner as well.

Dianna-gives it a 3.8. "Very tasty. I would definitely make it, and I like recipes that allow you to experiment with different ingredients/flavors. If my children had gobbled it up, I would bump it up to a 4, but apparently they were saving room for the pie."

Natalie and Cara-Didn't really eat it. They were too excited about the pie.