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Whip up this nourishing, half casserole and half quiche in no time. Prep it one day, then freeze it unbaked for a quick brunch or dinner on another day. It’s a one-dish solution for fitting nutrient-rich vegetables into your meal. And it’s a way to conserve your own time and physical energy.
Ingredients:Vegetable oil spray
2 cups cubed cooked ham
1 can (16 ounces) carrots, drained, reserving liquid
1 can (13 1/4 ounces) sliced mushrooms
1/2 cup chopped green onions
16 ounces dry egg noodles, cooked according to package instructions
4 large eggs
1 can (12 ounces) evaporated fat-free milk
1 teaspoon paprika
1/2 teaspoon ground bay leaf
1/2 cup grated Parmesan cheese
Preparation Time: Approximately 15 minutes
Cook Time: Approximately 60 minutes
Preparation:Heat oven to 350°F.
Coat a 9x13-inch ovenproof baking dish with vegetable oil spray.
Combine ham, carrots, mushrooms and green onions in a medium bowl. Arrange a layer of cooked noodles, then ham mixture, then noodles in the baking dish.
Lightly beat eggs in a medium bowl; add milk, liquid from carrots, paprika and bay leaf and mix well. Pour egg-milk mixture over noodle-ham layers. Top with Parmesan cheese.
Bake for 50 to 60 minutes until eggs are set and noodles are lightly brown.
Servings: 8
Nutritional Information Per Serving: Calories 420; Total fat 13g; Saturated fat 4.5g; Cholesterol 185mg; Sodium 810mg; Carbohydrate 51g; Fiber 4g; Protein 28g
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