Sun-Dried Tomato Casserole
2 9-oz pkgs cheese ravioli, They can be found in the dairy section &/ or frozen food section
half an 8-oz jar sun-dried tomatoes in oil, drained & chopped*
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
8 eggs, beaten
2 1/2 cups milk
1-2 tbsp fresh basil, snipped or 1-2 tsp dried basil
Grease a 3-qt baking dish. Place uncooked ravioli evenly on the bottom.
Sprinkle ravioli with tomatoes. Top evenly with cheeses, set aside.
In a mixing bowl, whisk eggs, & milk until well combined. Pour over layers in casserole dish.
Cover & chill for 8 hours or overnight.
Bake uncovered, at 350~f for 40 minutes, until center is set & knife inserted in center comes out clean.
Let stand 10 minutes before serving. Just before serving, sprinkle with basil.
*If you do not like sun-dried tomatoes, replace them with something that you do like such as, sliced black olives, or artichokes.
Makes 12 servings.