By KelBel on July 24, 2006
Photo by *Parsley*
Photo by *Parsley*
"This is a delicious, light meal or side dish. Any dark green, such as kale or escarole, can be substituted for spinach. From weightwatchers.com"
Serving Size: 1 (233 g)
Servings Per Recipe: 6
"This is a hearty casserole side dish that I served with baked flounder. As a side dish, I'd say it is more like 8 servings (and therefore less points. Woo-hoo!). Nice flavor, I think it would be a perfect cold weather side dish or light meal. I couldn't find canellini beans anywhere so I went with Great Northern."
"I think this had really good flavor, but I had problems with it being dry. I used about 2 cups fresh spinach (because I had some) and maybe it didn't provide as much moisture as was needed. Like I said though, we really enjoyed the flavor. Will make again either using frozen spinach or perhaps using the beans undrained. As others have posted, I squeezed a bit of lemon juice over before eating and it really enhanced the dish. Thanks for posting."
"My husband liked this, I didn't like it. I couldn't even finish one serving, I found it too peppery and the breadcrumbs seemed to clump into mush. Hubby ate some and even had some for leftovers the next day. Shrug."
"loved it. did need to add a bit of lemon juice for zest, but apart from that it was delicious. i also substituted red capsicum for the mushroom and i think it was a good choice!"
"Definitely needed a "kick" ! Maybe drizzle lemon juice over the top. There are just 2 of us, so have enough for 2 more meals - and will experiment. I even used full strength ricotta and a REAL egg, but the results were a little flat."
"For a low-fat casserole, this is darn good! The ricotta makes it moist and gives it a little richness. I cut back slightly on the salt and I had about half of a red bell pepper that I chopped up and threw in with the onion, garlic and mushrooms. Corn and/or chopped tomato would be good in this also. My 15-month old devoured this.....(I'm starting to see vegetarian tendencies in him;) . I'll be making this often; thanx!"