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Cheesy Potato And Egg Casserole

Serves: 6
Total Calories: 332

Ingredients

1 (20-ounce) package frozen shredded hash brown potato, Southwestern seasoning
1 1/2 cups frozen green bell peppers, thawed
1 cup frozen corn kernels, thawed
4 ounces lean reduced-sodium ham, thinly sliced and chopped
1/2 cup egg substitute
1/3 cup fat-free evaporated milk
1/4 teaspoon cayenne pepper
1 cup shredded reduced-fat sharp cheddar cheese

Directions:

1. Heat oven to 350°F.

2. Coat a 12-inch ovenproof skillet with cooking spray and add potatoes, peppers, corn and ham. Pour egg substitute and milk over all and sprinkle with cayenne.

3. Cover and bake 35 minutes or until knife inserted in center comes out clean.

4. Remove from oven, top with cheese, and let stand, uncovered, 3 minutes or until cheese melts.

EXCHANGES
2 Starch
1 Lean Meat

NUTRITION FACTS
Calories 209
Calories from Fat 50
Total Fat 6g
Saturated Fat 3g
Cholesterol 23mg
Sodium 662mg
Total Carbohydrate 27g
Dietary Fiber 4g
Sugars 5g
Protein 14g

Nutritional Facts:

Serves: 6
Total Calories: 332
Calories from Fat: 128

This Cheesy Potato And Egg Casserole recipe is from the Last Minute Meals for People with Diabetes Cookbook. Download this Cookbook today.


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