Mushroom-Spinach Casserole
Yield: 5 (1 cup) servings
8 oz whole wheat elbow macaroni
1 26 oz jar of favorite pasta sauce. I used mushroom & black olive
1/2 C. fresh mushrooms
1/2 bag fresh spinach
1/2 C. light cream cheese
2 C. shredded mozzarella cheese (fat free)
Preheat oven to 350 degrees. Cook the pasta according to instructions.
Combine all the other ingredients in a microwave safe bowl. Cover and cook that in microwave for 3 minutes; blend it together well.
Combine that mixture with your pasta and blend that well.
Bake, covered, for 30 minutes. Remove foil and bake additional 10 minutes.
Reviews for Mushroom-Spinach Casserole
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Corn and Broccoli Bake
Yield: 4 servings
1 14 oz can cream style corn
10 oz. pkg frozen chopped broccoli, thawed
1/2 c. crushed f/f saltines, divided (15 crackers)
1/4 c. Egg Beaters (or 1 egg)
1 tabl. dried minced onion
1/8 tsp. black pepper
Pam Butter Spray (or 2 tabl. margarine, melted)
Combine the first 6 ingredients. Place in a 1 1/2 quart dish that has been sprayed with Butter Pam Cooking Spray.
Sprinkle remaining 1/4 cup of crackers crumbs on top and spray with Butter Pam.
Cover and bake 350 degrees for 45 minutes.
Per serving: 131 calories, 0.43 fat, 2.63g fat
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Broccoli Cauliflower Casserole
Yield: 8 servings; 2 points per serving
16 oz frozen chopped broccoli
16 oz frozen cauliflower
1 cup onion(s)
10 1/2 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup
10 1/2 oz Campbell's Cheddar Cheese Soup
1 cup quick cooking brown rice
1/2 cup Egg Beaters Egg Beaters
5 1/4 oz water
Pour vegetables into large covered corningware pot and cook over medium heat about 10-15 minutes until tender. Keep stirred, do not allow to run out of water.
Chop 1 cup onion and add to mixture about half way through cooking. Drain water and reserve.
Add 98% FF Cream of Mushroom Soup and Cheddar Cheese Soup. Stir in 1 cup uncooked quick cooking brown rice and 1/2 cup Egg Beaters. Pour 1/2 can of "reserved" water back and forth between empty soup cans, then add to other ingredients. Stir well.
Place covered casserole into preheated 300 degree oven and bake for 50 minutes. Remove lid and bake another 10 minutes or until desired brownness is reached. Allow to stand 10-15 minutes.
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Broccoli-Cauliflower Bake
Yield: 8 (1/2 cup) servings; 1 point per serving
1 head broccoli, broken into florets
1 head cauliflower, broken into florets
1/2 cup dried bread crumbs
1 Tbsp butter, melted
2 Tbsp parsley, chopped
2 tsp lemon zest
2 tsp thyme
1/2 tsp table salt
1/4 tsp black pepper
Preheat oven to 375°F.
Rinse vegetables under water. Place wet vegetables in a 2-quart ovenproof casserole dish. Bake until slightly tender, about 40 minutes.
Combine remaining ingredients; sprinkle mixture over vegetables. Bake until crumbs are crisp and brown, and vegetables are tender, about 5 minutes.
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California Vegetable Cheese Bake
Per 2/3-cup serving: 3 points
4 cups frozen carrot, broccoli & cauliflower blend, thawed
1/2 cup finely chopped onion (can use frozen chopped onion)
1 (10-3/4 oz) can Healthy Request Cream of Mushroom Soup
1/4 cup (one 2-ounce jar) chopped pimiento, drained
1-1/2 cups cubed Velveeta Light processed cheese
Spray slow cooker container with butter-flavored cooking spray. In prepared container, combine thawed vegetables & onion. Add mushroom soup, pimiento & cheese. Mix well to combine. Cover & cook on LOW for 4 to 6 hours. Mix well before serving.
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Vegetarian Delight
Yield: 4 servings; 5 points per serving
2 T. creamy peanut butter
1 T. light soy sauce
1-1/2 tsp. honey
2 tsp. vegetable oil
½ cup thinly sliced carrot
¼ cup chopped onion
½ cup chopped broccoli
½ cup chopped cauliflower
½ cup chopped zucchini
½ cup frozen corn
¼ cup chopped red bell pepper
1 garlic clove, minced
2 cups cooked brown rice
1 oz. cashews (I omitted)
Combine peanut butter, soy, honey and 1 T. water.
In large skillet, heat oil under medium heat. Add carrots and onion until onion is translucent, about 2 minutes. Add remaining ingredients except rice and cashews. Cook, stirring frequently, until veggies are tender-crisp, about 3 minutes.
Add peanut butter mixture; cook stirring constantly until just boiling, about 2 minutes. Stir in rice until heated through, about 2 minutes. Top w/cashews.
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Grilled Summer Vegetables
Yield: 8 servings; 0 points per serving
4 small zucchini -- halved lengthwise
2 medium yellow peppers -- quartered
2 medium sweet red peppers -- quartered
2 medium vidalia onions -- cut 1/2"-thk slices
2 servings olive oil cooking spray
= (5 one-second sprays per serving)
1/2 teaspoon table salt
1/2 teaspoon freshly-ground black pepper
3 tablespoons snipped fresh chives
Preheat grill or grill pan. Place vegetables on a cutting board and coat with cooking spray.
Grill vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Remove to cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onions into rings.
Place cooked vegetables in a large bowl and sprinkle with salt, pepper and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.
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Layered Vegetable Cheese Casserole
Yield: 4 servings; 5 points per serving
4 slices whole grain bread, quartered
4 cups broccoli pieces (20 oz)
1 med onion, chopped
3/4 c lowfat cottage cheese
4 oz part-skim mozzarella, sliced
1/2 tsp dry mustard
4 oz sliced mushrooms
2 eggs
2 c skim milk
Preheat oven to 350. Spray an 8x8 pan with cooking spray. Place 1/2 the bread pieces in a layer on the bottom. Add vegetables. Spread cottage cheese over veggies. Top with mozzarella. Mix eggs, milk, mustard. Dip remaining bread pieces in egg mixture and top casserole with them. Pour any remaining egg mixture over casserole and press down bread pieces with the back of a spoon. Bake for 35 to 40 minutes or until a knife comes out clean. Let stand for a few minutes before cutting.
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