Artichoke Strata with Dried Tomatoes and Feta

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  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 5 hrs to 5 hrs 30 mins (low)
  • Stand: 30 mins

Artichoke Strata with Dried Tomatoes and Feta

Directions

  1. Preheat oven to 300 degrees F. Spread bread cubes in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice. Cool. (Or let bread cubes stand, loosely covered, at room temperature for 8 to 10 hours.)
  2. Line a 5- to 6-quart oval slow cooker with a disposable slow cooker liner; coat liner with cooking spray. Place bread cubes in prepared cooker. Stir in the next four ingredients (through dried tomatoes). In a medium bowl combine the next six ingredients (through crushed red pepper); pour over bread mixture. Use a large spoon to press bread down slightly to moisten.
  3. Cover and cook on low for 5 to 5 1/2 hours or until a knife comes out clean, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Sprinkle with feta cheese. Let stand, covered, 30 minutes.

Test Kitchen Tip

Get some prep work done the night before: - Chop vegetables - Shred or grate cheese - Combine liquid ingredients or sauces - Measure and cover dry ingredients - brown meat, making sure it's fully cooked before refrigerating
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Nutrition Facts (Artichoke Strata with Dried Tomatoes and Feta)

  • Per serving:
  • 413 kcal ,
  • 21 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 228 mg chol. ,
  • 1095 mg sodium ,
  • 38 g carb. ,
  • 2 g fiber ,
  • 7 g sugar ,
  • 19 g pro.
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