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Ingredients
| refrigerated buttermilk biscuit dough: 9 oz |
| dried oregano: 8 oz |
| shredded parmesan cheese: 1 1/2 cups |
| monterey jack cheese (diced): 1 1/2 cups |
| grated parmesan cheese: 1 oz |
| eggs: 8 |
| whole milk: 2 1/2 cups |
| fresh basil (chopped): 1 tsp |
Dried Tomato Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
1. Grease a 13x9x2-inch baking dish or 3-quart casserole. Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight. Preheat oven to 350 degree F. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil just before serving. Makes 12 servings.