Low Fat Breakfast Casserole w/Venison
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* 3 cups Hashbrowns, Golden Grill, Dried * 1 lb. ground venison * 1 Egg white * 7 Eggs * 1 tbsp Dill weed, dried *1 tsp Pepper, black * 1 cup Milk, nonfat * *1 cup Campbell's Cream of Chicken Soup (unprepared) * 2 oz Cheddar or Colby Cheese, Low Fat * 2 cup Broccoli, cooked, chopped * 1/4 Cup Onions, raw, chopped * 1/4 Cup Green Peppers (bell peppers), chopped * 1/4 Cup Mushrooms, chopped * 1/2 tsp Salt
Preheat Oven to 375deg.
Put hashbrowns in bowl of boiling water per box instructions. Prepare a 9X11 baking pan by spraying with canola.
In a frying pan on medium heat combine the onions and green peppers and cook until lightly caramelized. Add mushrooms and cook 1-2 minutes more. Remove to bowl. Add gr. venison to the pan and cook on medium until cooked through. Remove to bowl with onion, etc.
In a large bowl mix eggs, soup, seasonings, and milk stirring well.
Fry hashbrowns til slightly brown in a skillet over medium heat. Arrange hashbrowns on the bottom of the prepared pan. Layer meat and veggies over hashbrowns.
Pour egg mixture over meat and veggies and sprinkly with grated low fat cheese.
Bake at 375 for 40-50 minutes.
Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user 5*4*GOD.
Put hashbrowns in bowl of boiling water per box instructions. Prepare a 9X11 baking pan by spraying with canola.
In a frying pan on medium heat combine the onions and green peppers and cook until lightly caramelized. Add mushrooms and cook 1-2 minutes more. Remove to bowl. Add gr. venison to the pan and cook on medium until cooked through. Remove to bowl with onion, etc.
In a large bowl mix eggs, soup, seasonings, and milk stirring well.
Fry hashbrowns til slightly brown in a skillet over medium heat. Arrange hashbrowns on the bottom of the prepared pan. Layer meat and veggies over hashbrowns.
Pour egg mixture over meat and veggies and sprinkly with grated low fat cheese.
Bake at 375 for 40-50 minutes.
Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user 5*4*GOD.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 4.3 g
- Cholesterol: 126.0 mg
- Sodium: 491.8 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.8 g
- Protein: 18.8 g
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