After School Casserole

6 Servings

prep. time 10 min.

cook time 50 min.

Print Version

Nutrients per Serving

Calories

410

Fat

16 g

Saturated Fat

6 g

Trans Fat

0 g

Sodium

1140 mg

Carbohydrate

41 g

Fibre

3 g

Sugars

1 g

Protein

27 g

Ingredients

eggs

1 can

375 mL

evaporated skim milk

2 tsp

10 mL

Italian seasoning*

Salt and pepper, to taste

cooking spray

1 box

150 g

seasoned croutons or plain croutons

1 can

341 mL

whole kernel corn, drained

1 can

541 mL

tomato sauce

1 cup

250 mL

part skim Mozzarella cheese, grated

Method

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Whisk eggs with evaporated milk in a large bowl; add Italian seasoning, salt and pepper. Set aside.
Spray a 9-inch (2.5 L) round baking dish with cooking spray.
Place half of the croutons in the baking dish. Blend corn and tomato sauce; pour over croutons.
Pour egg mixture over corn mixture.
Place remaining croutons over egg mixture.
Sprinkle with mozzarella cheese. Cover with aluminum foil, pre-coated with cooking spray.**
Bake in a 350°F (180°C) oven for 40 minutes. Remove foil. Bake for 10 to 15 more minutes or until a knife inserted near the centre comes out clean.

Notes

Casserole can be prepared up to this point and refrigerated for up to 12 hours before baking. Variations Or use 1/2 tsp (2 mL) dried oregano and 1/4 tsp (1 mL) each dried rosemary, sage, savory, marjoram, thyme and basil.

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