ASPARAGUS-POTATO BAKE



 ~From Betty Crocker
This casserole can be covered and refrigerated up to 24 hours before baking. Uncover; bake 40 to 45 minutes or until set.
Two cartons (8 oz each) fat-free egg product (2 cups) can be substituted for... the 8 eggs. One-eighth of the recipe will yield 220 calories with 8 grams of fat per serving.

Ingredients
1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
(If you can’t get these, cube 3 cups of potatoes and bring to a boil for about 7 minutes)
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) Green Giant® frozen asparagus cuts, thawed, drained
1 cup shredded Cheddar cheese (4 oz)

· Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
· 2 In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
· 3 Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

 

 

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