After School Casserole
Ingredients
12 egg
1 can evaporated milk, fat free
2 tsp Italian seasoning
to taste salt and pepper
cooking spray
1 box (150 g) croutons, plain or seasoned
1 can (341 ml) corn, whole kernel, drained
1 can (398 mL) tomato sauce
1 cup partly skim mozzarella cheese, shredded
* Or use 1/2 tsp (2 mL) dried oregano and 1/4 tsp (1 mL) each dried rosemary, sage, savory, marjoram, thyme and basil.
Nutritional Facts
Amount Per Serving
428 Calories
Protein
27.5g
Fat
18.5g
Carbohydrate
38.8g
Directions
- Whisk eggs with evaporated milk in a large bowl; add Italian seasoning, salt and pepper. Set aside.
- Spray a 9 inch (2.5 L) round baking dish with cooking spray. Place half of the croutons in the baking dish. Set aside.
- Blend corn and tomato sauce; pour over croutons.
- Pour egg mixture over corn mixture. Place remaining croutons over egg mixture. Sprinkle with mozzarella cheese. Cover with aluminum foil, pre coated with cooking spray.
- Bake in a 350°F (180°C) oven for 40 minutes. Remove foil.
- Bake for 10 to 15 more minutes or until a knife inserted near the centre comes out clean.
**Casserole can be prepared up to this point and refrigerated for up to 12 hours before baking.