Veggie, Egg and Fettuccine Casserole

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Render 45 gram Simple Truth Uncured Bacon slices in heavy pan until crisp. Drain on paper towels. Pre cook the 2 oz of fettuccine or use leftovers. Saute chopped Onions, raw with the mushrooms in heavy frying pan. Slice the zucchini about 1/4 inch thick. When the onions are tender, add Italian spices:In separate bowl scramble:6 large Egg, fresh, whole, raw Add Spray a rectangular casserole dish with PamAnd add the bacon, and mushroom/onion mix alternating with the sliced zucchini. Next add the egg and cheese mix. Stick a fork into the pan to make sure the egg goes down into all the cracks!Put into 350 F preheated oven. Depending on how deep your dish, casserole could take 25 to 35 minutes to cook clean to center.Ingredients list:45 gram Simple Truth Uncured Bacon—2 slices1/2 cup Onions, chopped 2 medium Zucchini, baby 2 cup pieces Mushrooms, cooked 1 cup Al Dente Spinach Fettuccine 0.5 cup Parmesan Cheese, grated 2 tbsp Italian Spice
Directions
350F preheated oven. A low height casserole will cook more quickly than a tall one. Serving Size: Makes 3 equal sized portions for complete meal

Number of Servings: 4

Recipe submitted by SparkPeople user REVCORNIE.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 281.9
  • Total Fat: 16.1 g
  • Cholesterol: 298.0 mg
  • Sodium: 451.9 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.2 g

Member Reviews
  • BILLTHOMSON
    This was perfect as is! - 7/31/19
  • JAMER123
    Looks good. Looking for things to take camping with a group. This will do well. - 7/30/19