Italian Pumpkin Strata

Level: Intermediate
Prep Time: 20 min
Cook Time: 40 min
Cooling Time:
Yields: 12

Description

Italian Pumpkin Strata is a dense, creamy vegetable-filled strata, or layered casserole that employs bread, cheese, milk, pumpkin and eggs to create a moist and delicious casserole you can cut into squares or wedges.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 small onion, chopped
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, finely chopped
  • 12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried marjoram, crushed

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

HEAT oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

COMBINE bread cubes, cheese and sausage mixture in a large bowl. Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, stirring gently to moisten bread. Pour into prepared baking pan.

BAKE for 30 to 35 minutes or until set. Serve warm.

Amazing and So Easy

by M. M , California on Nov. 2010

This is incredibly delicious. I cut the recipe in half and baked it in an 8x8 pan and it came out great. I like the use of red and green bell pepper - would make it a festive dish at a holiday party. Will definitely make this again!

Not Bad

by J. Jen , Colorado Springs, CO on May. 2010

This sounds like a wonderful casserole, but it didn't have as much flavor as expected. I think I was expecting it to be sweeter because of the pumpkin. It was also a little "spongy". Next time I'll add a little brown sugar, cinnamon and nutmeg to the pumpkin mixture, and leave out some of the bread cubes. It was good enough to make me want to try again with some adjustments.

Wow!

by T. Tracy , Newport Beach, CA on Mar. 2010

My kids loved this recipe! I served the Italian Pumpkin Strata for dinner with roasted asparagus. Everyone asked for seconds!

Interesting Flavor

by A. Amy , Olmsted Twp, OH on Jan. 2010

My family enjoyed the flavor of this recipe, and it smelled wonderful cooking. We served it with a tossed salad. Some family members wanted more spice so a created a little bowl of mixed spices from the recipe and put it on the table so they could add a pinch if they wanted.

mix it up

by t. teesh , Idaho Falls, ID on Nov. 2009

i loved it because it's new and different and taste excellent. when you can find a great recipe like this it's a steal.

Seasonal taste, but bland

by D. Diane , Federal Way, WA on Nov. 2009

This is a very easy to make brunch dish, but could use some more flavor! I will double the spices next time and use less bread. My family needed to cover it with salsa (a delicious mango-peach salsa bought at our warehouse store) to give the strata some zip. I enjoy the seasonal flavor of the pumpkin, but I will be working with this recipe to make it more flavorful.

Very, Very good

by J. Jan , on Oct. 2009

Enjoyed this very much! Who'da Thought it! Will Definitely make again.

different but delightful

by E. Elizabeth , Corona, CA on Oct. 2009

I have made stratas before, and all of them were basically the same this one is different, but very good. I'll keep this recipe.

Italian Pumpkin Strata

by R. Rebecca , TUCSON, AZ on Oct. 2008

Was also MY first time making a strata, had to half this recipe, but it came out GREAT!! I made it the night before, put in fridge, then popped into oven and we had for Sunday Breakfast! This dish will work for all 3 meals, by itself or as an addition. For the gal who doesn't love pumpkin. I believe any type of squash will do, but you'll have to cook them first, then puree - no skins - so that'll take a bit more work. However, it'll come out tasty, I'm sure! Good Luck and keep Baking, Rebecca in Tucson,AZ

Pumpkin Strata

by S. Susie , Groton, CT on Sep. 2008

This recipe sounded sooo good that I had to try it- It was easy to make, but worth it-It is a good side dish . It is rich. Enjoy