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Cheese Strata

Cheese Strata

4 1

Just 6 slices of leftover bread mixes with Swiss cheese, eggs and cheese soup to make this cheesy strata that's perfect for brunch...or anytime!

serves 6 (about 3/4 cup each)

Ingredients

cost per recipe: $5.58

The price is determined by the national average.

  • 6

    slices Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes (about 3 cups)

  • 1

    can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

  • 1

    cup milk

  • 4

    egg

  • 1 1/2

    cups shredded Swiss cheese(about 6 ounces)

view nutrition info

How to Make It

Place the bread cubes into a greased 2-quart shallow baking dish.  Beat the soup, milk, eggs and cheese in a medium bowl with a fork or whisk.  Pour the milk mixture over the bread cubes.  Stir and press the bread cubes into the milk mixture to coat.  Cover and refrigerate for 4 hours or overnight. Uncover the baking dish. Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.
Step 1

Place the bread cubes into a greased 2-quart shallow baking dish.  Beat the soup, milk, eggs and cheese in a medium bowl with a fork or whisk.  Pour the milk mixture over the bread cubes.  Stir and press the bread cubes into the milk mixture to coat.  Cover and refrigerate for 4 hours or overnight. Uncover the baking dish.

Step 2

Bake at 350°F. for 45 minutes or until a knife inserted in the center comes out clean.

Recipe Tips

  • Tip: This recipe may be doubled to make 12 servings.  Double all the ingredients.  Divide the ingredients between 2 (2-quart) shallow baking dishes.

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Made With
(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

Buy Now
Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes (about 3 cups)

Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes (about 3 cups)

Buy Now

Ratings & Reviews

(1)
  • cstalowski

    July 3, 2006

    Cheese Strata

    My family loved this recipe. It was very easy to make. It was nice to be able to make it the night before and just pop it in the oven the next day. we had it for supper, but it would make a great breakfast caserole. I added about three quarters of a pound of pork sausage and it really added a lot of flavor. We will definitely make this again!

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