Tuscan Casserole

Total Time
45 min
10 min
35 min
This is a delicious, low-calorie brunch or vegetable dish. Any dark green, such as kale or escarole, can be substituted for spinach.


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

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), chopped

fresh mushroom(s)

8 oz, sliced

reduced-calorie bread

3 slice(s), torn in small pieces

grated Parmesan cheese

2 Tbsp


  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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