Egg and Potato Casserole

By á-25010

MAKES: 6 servings

CARB GRAMS PER SERVING: 18

5 weightwatcher points

Ingredients

• Nonstick cooking spray
• 2 cups loose-pack frozen diced hash brown potatoes with onion and peppers
• 1 cup loose-pack frozen cut broccoli or asparagus
• 1/3 cup finely chopped Canadian-style bacon or lean cooked ham (2 ounces)
• 1/3 cup evaporated fat-free milk
• 2 tablespoons all-purpose flour
• 2 8 ounce carton refrigerated or frozen egg product, thawed
• 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt

Preparation

Step 1

1. Preheat oven to 350 degree F. Lightly coat six 10-ounce casseroles with cooking spray. Arrange hash brown potatoes and broccoli in bottoms of casseroles; top with Canadian bacon.

2. In a medium bowl gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, pepper, and salt. Pour egg mixture over vegetables.

3. Bake in a 350 degree F oven for 25 to 30 minutes or until a knife inserted near the centers comes out clean. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Variation To make in a 2-quart square baking dish, prepare as directed. Bake in preheated 350 degree F oven for 40 to 45 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheddar cheese. Let stand for 5 minutes before serving. Makes 6 servings.