After School Casserole

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
12 eggs
1 can (385 mL) evaporated milk, fat free
2 tsp (10 mL) 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 (250 mL) 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.

Preparation: 10 minutes
Baking: 50 minutes