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Cooking spray |
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1 package (10 oz.) frozen cut green beans |
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1/2 cup thinly sliced onion (about 1 medium, 4 oz.) |
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1/2 cup sliced fresh mushrooms (about 2 oz.) |
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1/4 cup water |
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2 cups dark rye bread cubes |
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1/2 cup low-fat (1%) cottage cheese |
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4 eggs |
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1 cup skim or low-fat milk |
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2 teaspoons lemon juice |
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1/2 teaspoon salt, optional |
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2 tablespoons grated Parmesan cheese, optional |
Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. Set aside. In large saucepan, stir together beans, onion, mushrooms and water. Cook, covered, over medium heat, until beans are tender, about 15 minutes. Drain. Return to pan. Stir in bread cubes and cottage cheese. Spoon into prepared dish.
In medium bowl, beat together eggs, milk, lemon juice and salt, if desired, until well blended. Pour evenly over bread mixture. Cover. Refrigerate several hours or overnight. Uncover.
Bake in preheated 350° F oven until knife inserted near center comes out clean, about 45 to 55 minutes. Sprinkle with Parmesan cheese, if desired.
Nutrient information per serving of 1/4 recipe, using skim milk without optional salt or Parmesan cheese: Calories 213, Total Fat 7 g, Cholesterol 215 mg, Sodium 365 mg, Potassium 465 mg, Carbohydrate 24 g, Protein 16 g, and 10% or more of the RDI for Calcium, Iron, Phosphorus, Zinc, Vitamins A, B12 and C, and Thiamin, Riboflavin |
