- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 202.4
- Total Fat: 8.6 g
- Cholesterol: 292.0 mg
- Sodium: 408.3 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.6 g
- Protein: 15.4 g
Broccoli Egg and Potato CasseroleSubmitted by: SMILEY_MOM_GINA
2 cups O'brian potatoes
1 cup frozen cut broccoli
1/3 cup lean cooked ham
1/3 cup evaporated milk, fat free
2 tablespoons flour
1/2 cup shredded mozzerella, low fat
1 tablespoon snipped fresh basil
1/4 tsp black pepper
Cooked broccoli florets (optional)
In a medium bowl, gradually add evaporated milk to flour, beating with a fork or wire whisk. In another medium bowl beat eggs with a rotary beater or wire whisk until combined. Stir milk mixture, half of the cheese, basil, and pepper into the egg mixture. Pour mixture over vegetables.
Bake about 50 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. If desired, serve with cooked broccoli florets.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GINERDEE67.