Tuscan Casserole - 4 W.w. Points

By KelBel on July 24, 2006

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 15 1/2 ounces cannellini beans, rinsed and drained
    2. 10 ounces frozen chopped spinach, thawed
    3. 3/4 cup part-skim ricotta cheese
    4. 1/4 cup egg substitute
    5. 1 1/2 teaspoons table salt
    6. 1/2 teaspoon black pepper
    7. 2 teaspoons olive oil
    8. 1 medium onion, chopped
    9. 2 garlic cloves, chopped
    10. 8 ounces mushrooms, sliced
    11. 1/2 cup Italian seasoned breadcrumbs
    12. 2 tablespoons parmesan cheese, grated

Directions

  1. Heat oven to 350°F Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
  2. In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
  3. Sprinkle bread crumbs over mixture; top with cheese. Bake until topping is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.