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. ENJOY! `*.¸.*✻✿ ✻¸.* Enjoying life in Moderation *✻✿✻¸.¸.**✻✿ ♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸ ┊ ┊ ┊ ★ ┊ ┊ ☆ Order Skinny Fiber: lgarland.SBCSpecial Like our fanpage: https://facebook/pages/Skinny-Fiber-With-Linda-and-Peter/1431202560431530
Posted on: Wed, 19 Mar 2014 07:00:27 +0000
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