Spring Vegetable Casserole
Casserole with asparagus, spinach, cream cheese, and whole wheat bread.
Servings: 8 people
Ingredients
- 2 tbsp Light butter substitute
- 1 bunch scallions finely chopped
- 3 tbsp Minced garlic
- 6 oz Fresh baby spinach
- 9 oz Asparagus spears trimmed and cut in half
- 8 Whole wheat bread slices ripped into pieces or cubed
- 6 eggs
- ¾ cup Fat-free shredded mozzarella cheese
- ½ cup Nonfat plain Greek yogurt
- ½ cup Fat-free milk
- 4 oz Reduced-fat cream cheese, softened
- ¾ tsp Onion powder
- 1 tsp Italian seasoning
- Kosher salt and black pepper to taste
Instructions
- Heat the butter substitute and the garlic over medium-high heat in a sauté pan. Cook until the garlic is aromatic, then add the spinach and scallions to soften them. Remove from heat and let cool slightly.
- Make the custard by mixing the cream cheese with the eggs. Once combined, add the yogurt, milk, and seasonings. Mix well. Lastly, add the shredded cheese and then the spinach mixture.
- Grease a 9x13 baking dish and place about half of the asparagus in the bottom, followed by the bread pieces and the remaining asparagus. Pour the entire egg mixture over top of everything. Press down to ensure that all the bread pieces and asparagus are covered or touching the custard. If desired, sprinkle more shredded cheese on top.
- Cover and refrigerate overnight. Preheat the oven to 375°F. Once the oven is ready, cook the casserole for 30 minutes, covered, and then remove the foil and cook for another 20 to 30 minutes until the eggs are set and the top is lightly gold and brown.
Notes
4 WW point per serving
Nutrition
Serving: 166g | Calories: 172kcal | Carbohydrates: 12g | Protein: 15g | Fat: 6.6g | Saturated Fat: 3.2g | Cholesterol: 152mg | Sodium: 309mg | Potassium: 339mg | Fiber: 2.4g | Sugar: 3.8g | Calcium: 224mg | Iron: 2.4mg