FARMER'S CASSEROLE
Aug 17, 2008 10:22:01 GMT -8
Post by carol on Aug 17, 2008 10:22:01 GMT -8
FARMER'S CASSEROLE ♥♥♥♥♥
3 cups potato -- cooked, shredded*
3/4 cup reduced fat cheddar cheese -- aged, shredded**
3 ounces Canadian bacon -- diced,sauteed
1 cup diced onions -- sauteed
1 cup fresh mushrooms -- diced, sauteed
4 large eggs -- beaten
12 ounces evaporated skim milk -- See NOTE***
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
Servings: 4
Points: 6
Preheat oven to 350.
In a large skillet, sprayed with non-stick spray, add the 1 tsp. of olive oil. Sautee the onions until just starting to turn golden, stir in the diced bacon; cook for 2 minutes. Add the mushrooms, cook & stir for 2-3 minutes.
Add this mixture to the grated potatoes.
Spray a 8x8 pan with nonstick cooking spray
Arrange potatoe-onion mixture at the bottom of the dish. Sprinkle with cheese.
In large mixing bowl, combine eggs, milk, salt & pepper, pour over potatoe mixture in dish.
Bake uncovered in a 350 degree oven for 40 minutes or until center is set. Let stand 5 minutes before cutting.
Make ahead tip: The night before, prepare casserole. Cover and chill. Increase baking time to 50 minutes.
RECIPE for HOMEMADE EVAPORATED MILK
1 1/3 cups dry skim milk powder
1 1/2 cups cold water
Place the dry skim milk into a deep bowl, slowly whisk in the water until all dry milk is mixed in.
Use in place of purchased evaporated skim milk.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Per Serving (excluding unknown items): 311 Calories; 8g Fat (22.5% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 205mg Cholesterol; 677mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES :
*Buy the refrigerated hash browns. These have NO added fat.
**If you use the reduced fat cheddar cheese, count 1 WPA per serving on CORE. Use fat free cheese if available.
***I use JoAnna Lund's recipe for fat free evaporated skim milk.It is much nicer than the canned milk. Recipe is below the directions for the casserole.
3 cups potato -- cooked, shredded*
3/4 cup reduced fat cheddar cheese -- aged, shredded**
3 ounces Canadian bacon -- diced,sauteed
1 cup diced onions -- sauteed
1 cup fresh mushrooms -- diced, sauteed
4 large eggs -- beaten
12 ounces evaporated skim milk -- See NOTE***
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
Servings: 4
Points: 6
Preheat oven to 350.
In a large skillet, sprayed with non-stick spray, add the 1 tsp. of olive oil. Sautee the onions until just starting to turn golden, stir in the diced bacon; cook for 2 minutes. Add the mushrooms, cook & stir for 2-3 minutes.
Add this mixture to the grated potatoes.
Spray a 8x8 pan with nonstick cooking spray
Arrange potatoe-onion mixture at the bottom of the dish. Sprinkle with cheese.
In large mixing bowl, combine eggs, milk, salt & pepper, pour over potatoe mixture in dish.
Bake uncovered in a 350 degree oven for 40 minutes or until center is set. Let stand 5 minutes before cutting.
Make ahead tip: The night before, prepare casserole. Cover and chill. Increase baking time to 50 minutes.
RECIPE for HOMEMADE EVAPORATED MILK
1 1/3 cups dry skim milk powder
1 1/2 cups cold water
Place the dry skim milk into a deep bowl, slowly whisk in the water until all dry milk is mixed in.
Use in place of purchased evaporated skim milk.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Per Serving (excluding unknown items): 311 Calories; 8g Fat (22.5% calories from fat); 25g Protein; 36g Carbohydrate; 3g Dietary Fiber; 205mg Cholesterol; 677mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES :
*Buy the refrigerated hash browns. These have NO added fat.
**If you use the reduced fat cheddar cheese, count 1 WPA per serving on CORE. Use fat free cheese if available.
***I use JoAnna Lund's recipe for fat free evaporated skim milk.It is much nicer than the canned milk. Recipe is below the directions for the casserole.