Spinach and Cheddar Strata

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CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup

CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup

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  • 1 tbsp (15 mL) olive oil
  • 1 leek, white and light green part, thinly sliced
  • 2 cups (500 mL) broccoli florets
  • 4 whole grain bread
  • 3 eggs
  • 3 egg whites
  • 1 can CAMPBELL’S® Condensed Cream of Broccoli and Cheese Soup
  • 1 cup (250 mL) low fat (1%) milk
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) shredded reduced fat Cheddar cheese
  • 1 package frozen spinach, thawed, squeezed dry and chopped


  1. In 9-inch (23 cm) oven safe nonstick skillet,heat half of the oil over medium heat; cook leek and broccoli until softened,about 5 minutes. Transfer to plate.
  2. Toast bread in skillet to brown all over,about 2 minutes. In bowl,whisk together eggs, egg whites,soup,milk and pepper; stir in cheese,spinach and bread,pressing down to soak bread.
  3. In same skillet,heat remaining oil over medium-high heat,swirling to coat pan. Scrape egg mixture into pan; bake in 425 °F (220 °C) oven until puffed,browned and edge has pulled away from side of pan,12 to 15 minutes.

Recipe tips

Re-heat and enjoy with a salad for dinner or as a sandwich filling for lunch.

Ratings & Reviews

  • Claire B.

    June 11, 2015

    Rating by Claire

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Amount Per Serving
Calories 206
Fat 8 g
Saturated Fat 2 g
Cholesterol 111 mg
Sodium 542 mg
Carbohydrate 21 g
Dietary Fibre 4 g
Protein 13 g
Vitamin A 130 %DV
Calcium 20 %DV

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