Italian Pumpkin Strata

Provided by: Libby's Pumpkin, which is OK, but I use baked pureed pumpkin
from my garden just now. Lucky me!! I also will sub Half and Half for the
Evaporated Milk. Without Sausage, it would be great vegetarian entree.

12 servings.

1 tablespoon vegetable oil
1 pound sweet Italian sausage
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic
1 (1 pound) loaf Italian bread, cut into 1 1/2 inch cubes
2 cups shredded mozzarella cheese
2 (12 fluid ounce) cans Evaporated Milk
1 (15 ounce) can plain Pumpkin
4 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Preheat oven to 350 degrees f. Grease 13 x 9-inch baking pan. Heat
vegetable 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 large bowl. Beat Evaporated milk, pumpkin,
eggs, salt, pepper, oregano, basil and marjoram in Medium bowl. Pour over
bread mixture, pressing bread into milk mixture. Pour Into prepared baking
pan. Bake for 30 to 35 minutes or until set. Serve Warm.

Cheers, Maggie


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