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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 main. It comes together in less than an hour and is full of flavor and texture. After the cannellini beans, spinach, ricotta, and egg substitute are mixed together, the fragrant aromatics of onions, garlic, and mushrooms are cooked down and added to the bean mixture. The casserole is then topped with small pieces of bread as well as grated Parmesan cheese to get a beautifully crusty, toasty topping. You can use your favorite type of bean instead of cannellini, and any dark green, such as kale or escarole, can be substituted for the 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

Black pepper

½ tsp

Olive oil

2 tsp

Onion

1 medium, chopped

Garlic

2 clove(s), chopped

Mushrooms

8 oz, sliced

Reduced-calorie bread

3 slice(s), torn in small pieces

Grated Parmesan cheese

2 Tbsp

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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