Broccoli Egg and Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups O'brian potatoes1 cup frozen cut broccoli 1/3 cup lean cooked ham1/3 cup evaporated milk, fat free2 tablespoons flour8 eggs1/2 cup shredded mozzerella, low fat1 tablespoon snipped fresh basil1/4 tsp black pepperCooked broccoli florets (optional)
Preheat oven to 350 degrees. Lightly coat a 2 qt square baking dish with nonstick cooking spray. Arrange hash brown potatoes and frozen broccoli in bottom of baking dish; top with ham. Set aside.
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.
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.
Nutritional Info 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
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