River Valley Garden Bake

La Belle de la Riviere (The Beauty of the River )

120 State Road (M37) , Newaygo, MI 49337 Stati Uniti d'America


  • 2 cups bread - torn pieces
  • 1/3 cup yellow bell pepper - diced
  • 1/3 cup red bell pepper - diced
  • 1/3 cup orange bell pepper - diced
  • 1/2 cup sweet onion - diced
  • 1/3 or more cup broccoli flowerettes - small bite size pieces
  • 1 cup spinach leaves - no stems
  • 18 eggs
  • 1/4 teaspoon nutmeg - freshly grated
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper - freshly ground
  • basil - Dried - 1 teas OR Fresh leaves chiffonade - 1/4 cup
  • 1 cup sharp cheddar - shredded
  • 1/2 cup Swiss cheese - grated
  • 1 cup cottage cheese


  1. Prepare the evening before serving. Oil bottom and sides of 9x13 or larger baking dish.
  2. Tear bread into cubes to thoroughly cover bottom of baking dish. Sprinkle bread with cheeses.
  3. Saute onions and peppers in olive oil until onions begin to clarify. Add broccoli and continue to stir until broccoli becomes bright green. Sprinkle with basil. Arrange evenly over cheese. Lay spinach leaves over mixture of veges neatly for eye appeal.
  4. Beat eggs, salt and pepper,and cottage cheese until eggs turn lemon yellow. Spoon mixture over ingredients in the dish. Take your time to do this neatly so it's attractive when served. Cover with wrap and refrigerate overnight.
  5. Preheat oven to 325. Bake on middle rack for approx. 20 min, or until mixture begins to gently puff. Increase heat to 350 until center is cooked. Remove and cool for 3 minutes. Loosen edges, cut into serving size pieces. Casserole can be served buffet style or portioned. Serve after yogurt parfait, with bacon or mild sausage.
About this recipe:

River Valley Garden Bake