Veggie Casserole

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Potato casserole
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Enjoy this veggie brunch casserole that you'll be sure to feel good about!

  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 3 cups tightly packed baby spinach leaves
  • 2 cups fat-free milk
  • 1-1/2 cups cholesterol-free egg product
  • 1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
  • 1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1-1/2 tsp. chopped fresh rosemary
  • Heat oven to 350ºF.
  • Cook peppers and garlic in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until peppers are crisp-tender, stirring frequently. Add spinach; cook and stir 2 to 3 min. or just until spinach is wilted.
  • Whisk milk and egg product in large bowl until blended. Add spinach mixture and remaining ingredients; mix well.
  • Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 to 50 min. or until knife inserted in center comes out clean.