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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