October 19, 2016
Comfort Food, Dinner, Main Dish,
Casseroles, Dairy, Cheese, Eggs, North American, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Father's Day, Game/Sports Day, Weeknight Meals, Hand Mix/Whisk, Oven Bake, Stove Top, Vegetarian, Milk, Kosher Dairy more
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"This contest winning TOH recipe by Morgan Seger of Ansonia, Ohio gets my enthusiastic vote for the all-time best of the comfort food genre. It easily bridges the generation gap w/its promise to please both kids & adults. ENJOY!"
Preheat oven to 350F. In a sml bowl, mix cream cheese & 1 tsp basil until blended. Spread onto 6 bread slices. Top w/mozzarella cheese & remaining bread. Spread outsides of sandwiches w/butter. Arrange in a greased 13x9-in baking dish.
In a sml saucepan, combine tomato paste, garlic, salt, pepper & remaining basil. Cook & stir over med heat 1 min. Gradually whisk in milk. Bring to a boil, reduce heat & simmer (uncovered) 4-5 min or until thickened, stirring frequently. Remove from heat.
Whisk eggs in a lrg bowl. Gradually whisk in 1/3 of the milk mixture. Stir in remaining milk mixture. Pour over sandwiches & sprinkle w/Italian cheese blend.
Bake (uncovered) for 25-30 min or until golden brown & cheese is melted. Let stand 10 minutes before serving.
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