· 8 tablespoons salted butter, plus more for buttering the baking dish· 8 store-bought onion rolls· 1/4 cup sliced roasted red peppers· 8 ounces cream cheese· 1 cup grated mozzarella· 2 cups milk· 3 heaping tablespoons basil pesto· 1 tablespoon chopped fresh parsley· 1 teaspoon chopped fresh oregano· 1/2 teaspoon kosher salt· 1/4 teaspoon freshly ground black pepper· 10 large eggs
Step 1Generously butter a 9-by-13-inch baking dish.Step 2Tear the onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle the roasted peppers on top, then tear the cream cheese over the peppers. Sprinkle with the mozzarella, then cut the butter into pats and scatter over the top.Step 3Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 2 months.Step 4To cook from frozen: Preheat the oven to 350 degrees F.Step 5Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes more. Portion and serve immediately.Step 6To cook from thawed: The evening before serving, remove the casserole from the freezer and thaw overnight in the refrigerator.Step 7Preheat the oven to 325 degrees F.Step 8Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately.