Review: Southwestern Breakfast Casserole 12/00

[Lchiles]

Tried this for Sunday Morning!! Usually do danish or something unhealthy. Found this recipe to be terrible. I can only think of 1 other CL recipe in 15 years that I cared for less. Perhaps it's just us but we didn't care for the consistency of the casserole. Seemed too bready. Also was very bland!! We added Tabasco at the table and that helped the blandness. But the consistency, we just couldn't get around. My husband got up after only 1 small helping and stated " Now that's healthy cooking, because I'm not tempted to eat anymore" The Farmer's Casserole beats this hands down.....And I know it's not necessarily low-calorie, low-fat, but it's very yummy. Hope this doesn't sound too negative, but after all these years it surprises me that any of CL recipes can be unappetizing. And it is just OUR opinion. Then again 2 recipes out of 15 years or more is quite a record!!! I still love Cooking Light and must have missed the reviews back in December on this one. Thanks, LaurieC

[katygirl]

Thanks for the review. So sorry it was terrible, I had it marked as one to try, I think I won't now.

Katy

[Peggy]

Just to present another side... I made this for company over New Year's and I thought it was pretty good. I do remember it being a bit "bready" but besides that we all enjoyed it. Interesting that LaurieC had such a different take on it (I can just imagine her jaw hitting the ground when she reads this. I know I'm always amazed when I have a negative response to a recipe, and someone else likes it) :D Anyway, once again we see how different people's tastes are...

Peggy

[Lchiles]

Sometime when recipes surprise me such as this one I have to ask myself " Did I screw something up in the recipe??" or "did I forget an ingredient or add too much of another" Another reason for the post on the bulletin board....in case everyone else fell in love with it, I must have done something wrong. Then I will try it again. Thanks for the input!! LaurieC

[cjm]

I made Southwestern Breakfast Casserole this past Saturday, was in the fridge from Sat. afternoon until about noon on Sunday (when I baked it). DH & I had it for breakfast this morning (I like to freeze individual servings & have for a quick, variety)...anyway, I was surprised you thought it was bland...mine just prickled my tongue a little. I used the diced tomatoes with chilies and also shredded Montery Jack Cheese with jalapeno peppers in it.

I agree Farmers Casserole is hard to beat. I also made this Saturday and froze it in individual servings.

Jean

[Beth]

I've made this casserole two or three times and DH and I both loved it. He even took leftovers to work for lunch the next day. In previous posts, we tended to agree that the type of picante sauce you use will make a big difference. I use Pace thick and chunky medium, usually measure a bit generously, and added a full can of black beans rather than dumping part of them. I don't think I did anything else differently. Hope you will like it better if you do try it again.

[Lchiles]

Did I miss something??? My Southwestern Breakfast Casserole didn't have picante sauce or black beans in it. (Although it would have helped) Please explain..... The one you are referring to sounds good so far. LaurieC

[Beth]

Ooops! I thought we were talking about the same thing, but with foot in mouth, I hopped around my Mastercook, CL recipe search and the archives and finally found this. Now I know not to get them confused. Pop! (sound of large foot being extracted from mouth)


Breakfast Tortilla Strata

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Casserole
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bottled salsa
1 cup canned black beans, rinsed and drained (live a little, use the whole can)
10 (6 inch) corn tortillas, cut in 1-inch strips
cooking spray
1 cup (4 ounces) preshredded reduced-fat Mexican
blend or Monterey Jack cheese, divided
1 cup low-fat sour cream (fat free plain yogurt works well too)
1 cup fat-free milk
1/2 teaspoon salt
2 large eggs
2 large egg whites
1/4 cup thinly sliced green onions

Combine salsa and beans in a bowl. Place 1/3 of the tortills strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with 1/3 of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.

Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.

Preheat oven to 350 degrees.

Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350 for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.

292 cal, 9.2g fat, 17.7g pro, 36.5g carb, 93mg chol, 755mg sod.

Source:
"Cooking Light-3/01"

Serving Ideas : Cantaloupe or a citrus compote goes well with this.