Tuscan casserole
2
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
This is a delicious, low-calorie brunch or vegetable dish. Any dark green, such as kale or escarole, can be substituted for spinach.
Ingredients
Canned cannellini beans
15½ oz, rinsed and drained
Chopped frozen spinach
10 oz, thawed
Part-skim ricotta cheese
¾ cup(s)
Fat free egg substitute
¼ cup(s)
Table salt
1½ tsp(s)
Black pepper
½ pinch(es)
Olive oil
2 tsp(s)
Onion
1 medium, chopped
Garlic
2 clove(s), large, chopped
Mushrooms
8 oz, sliced
Reduced-calorie bread
3 slice(s), torn in small pieces
Grated Parmesan cheese
2 tbsp(s)
Instructions
1
Heat oven to 350°F. Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
2
In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
3
Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.
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