Veggie Casserole

Veggie Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.8
  • Total Fat: 18.7 g
  • Cholesterol: 479.2 mg
  • Sodium: 512.7 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 20.2 g

View full nutritional breakdown of Veggie Casserole calories by ingredient


Introduction

Much like my other casserole recipes on this website, but without the meat this time. I'm trying to cut down on the saturated fats I take in from meat products. I'm still eating the yolks from the eggs and I'm hoping these taste as good as they smell coming out of the oven. Much like my other casserole recipes on this website, but without the meat this time. I'm trying to cut down on the saturated fats I take in from meat products. I'm still eating the yolks from the eggs and I'm hoping these taste as good as they smell coming out of the oven.
Number of Servings: 6

Ingredients

    1 lb baby kale/spinach mix
    1 lb cauliflower/broccoli mix
    1/2 lb yellow squash
    1 Tb Cajun spice
    1 ts Roasted garlic powder
    1/2 ts cayenne pepper powder
    1 cup sharp cheddar cheese
    15 eggs

Tips

If you use frozen veggies, you can add at least 15 minutes for the cooking and it may be necessary to vent the top after the cheese and egg form a crust to allow the heat better access to the egg mixture in the middle of the casserole. This can lead to over browning of the outside layer of the casserole. I would suggest using fresh kale and spinach mixture you can buy at the local store which is made for cooking (baby kale.. much less bitter) and if you use frozen broccoli and cauliflower, to microwave it or steam it first. Making sure all of the veggies are at least warm before cooking ensures a much more even cooking experience for the casserole. :)


Directions

as long as everything being used is fresh and not frozen, 45 minutes at 375 degrees will give you a perfectly cooked casserole.

Serving Size: 6 - 3x9 pieces or more depending on your dietary needs.

Number of Servings: 6

Recipe submitted by SparkPeople user BOBBLOOMER.