CRAB AND SPINACH STRATA

Crab and Spinach Strata image

Prepared pesto adds flavorful to a mild crabmeat and egg casserole with make-ahead convenience.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h25m

Yield 8

Number Of Ingredients 10

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Ingredients

9 or 10 slices (1/2 inch thick) French bread
1/2 cup basil pesto
2 cups finely shredded Swiss cheese (8 oz)
1 package (12 oz) refrigerated chunk-style imitation crabmeat
1 box (9 oz) frozen spinach, thawed, squeezed to drain*
1 medium red bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
8 eggs
1 1/2 cups milk
1/2 teaspoon salt

Steps:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread slices in single layer in bottom of baking dish. Cut remaining bread into cubes to fill in empty spaces.
Spread pesto over bread. Sprinkle with 1 cup of the cheese. Layer imitation crabmeat, spinach, bell pepper, onion and remaining 1 cup cheese over bread.
In large bowl, beat eggs, milk and salt until well blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
Heat oven to 350°F. Bake uncovered 45 to 55 minutes or until set and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 17 g, Cholesterol 255 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g, TransFat 0 g