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Breakfast Casserole

Contributed by: NAPSA

Going Green In The Kitchen

(NAPSA) - If you want a greener, more energy-efficient home, start by considering a change in how you cook.

Slow cook your food. If just 10 percent of American homes replaced one oven-cooked meal per week with a slow cooker meal, the energy saved each year would add up to 900 million kilowatt hours, according to the California Energy Commission. In fact, slow cookers use only about one-fourth the energy that cooking the same dish in an electric oven for one hour would use.

Slow cookers don't heat up your kitchen and help time-pressed families get a meal on the table quickly in the evening. For even more time savings, use a slow cooker liner from Reynolds for quick, easy cleanup.

Here's a tasty slow-cooked breakfast or brunch idea:

Ingredients:

• 1 Reynolds(r) Slow Cooker Liner
• 4 cups (about 5 slices) white bread, cubed
• 1 box (10 oz.) frozen spinach, thawed, squeezed dry
• 1/2 pound bacon, cooked and crumbled
• 2 cups blended shredded cheese, divided
• 1 small red bell pepper, chopped
• 1/4 cup onion, chopped
• 1 can (10.75 oz) cream of celery soup
• 5 eggs
• 1/2 cup evaporated milk
• 1/2 teaspoon each salt and dry mustard
• 1/8 teaspoon pepper

Serving Size: Makes 8 Servings