HAM ALFREDO CASSEROLE RECIPES

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ZUCCHINI-HAM ALFREDO CASSEROLE RECIPE | EATINGWELL



Zucchini-Ham Alfredo Casserole Recipe | EatingWell image

Baked on a crust made with whole-wheat English muffin pieces, this hearty breakfast casserole is full of ham and zucchini plus a crowd-pleasing egg-milk-Alfredo mixture that holds it all together. It's a smart choice for your next brunch.

Provided by Diabetic Living Magazine

Categories     Healthy Squash Casserole Recipes

Total Time 1 hours 25 minutes

Number Of Ingredients 12

1 medium zucchini, halved lengthwise and thinly sliced
1 small red bell pepper, cut into thin bite-size strips
½ cup chopped onion
1 tablespoon olive oil
5 whole-wheat English muffins, torn into bite-size pieces (10 ounces)
4 ounces low-fat, reduced-sodium cooked boneless ham, chopped (2/3 cup)
4 eggs, lightly beaten
¾ cup light Alfredo sauce
¾ cup fat-free milk
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crushed
¼ teaspoon ground pepper
½ cup shredded reduced-fat Italian blend cheeses (2 ounces)

Steps:

  • Preheat oven to 325 degrees F. Cook zucchini, bell pepper, and onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange the English muffin pieces in the dish. Top with the ham and vegetable mixture.
  • Whisk together eggs, Alfredo sauce, milk, rosemary, and ground pepper in a large bowl. Pour the mixture evenly over the layers in the dish.
  • Bake, uncovered, for 35 minutes. Sprinkle with cheese and bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 221.2 calories, CarbohydrateContent 22.6 g, CholesterolContent 121.6 mg, FatContent 9 g, FiberContent 3.4 g, ProteinContent 14.1 g, SaturatedFatContent 3.4 g, SodiumContent 583.9 mg, SugarContent 6.3 g

ZUCCHINI-HAM ALFREDO CASSEROLE RECIPE | EATINGWELL



Zucchini-Ham Alfredo Casserole Recipe | EatingWell image

Baked on a crust made with whole-wheat English muffin pieces, this hearty breakfast casserole is full of ham and zucchini plus a crowd-pleasing egg-milk-Alfredo mixture that holds it all together. It's a smart choice for your next brunch.

Provided by Diabetic Living Magazine

Categories     Healthy Squash Casserole Recipes

Total Time 1 hours 25 minutes

Number Of Ingredients 12

1 medium zucchini, halved lengthwise and thinly sliced
1 small red bell pepper, cut into thin bite-size strips
½ cup chopped onion
1 tablespoon olive oil
5 whole-wheat English muffins, torn into bite-size pieces (10 ounces)
4 ounces low-fat, reduced-sodium cooked boneless ham, chopped (2/3 cup)
4 eggs, lightly beaten
¾ cup light Alfredo sauce
¾ cup fat-free milk
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crushed
¼ teaspoon ground pepper
½ cup shredded reduced-fat Italian blend cheeses (2 ounces)

Steps:

  • Preheat oven to 325 degrees F. Cook zucchini, bell pepper, and onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Meanwhile, coat a 2-quart rectangular baking dish with cooking spray. Arrange the English muffin pieces in the dish. Top with the ham and vegetable mixture.
  • Whisk together eggs, Alfredo sauce, milk, rosemary, and ground pepper in a large bowl. Pour the mixture evenly over the layers in the dish.
  • Bake, uncovered, for 35 minutes. Sprinkle with cheese and bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 221.2 calories, CarbohydrateContent 22.6 g, CholesterolContent 121.6 mg, FatContent 9 g, FiberContent 3.4 g, ProteinContent 14.1 g, SaturatedFatContent 3.4 g, SodiumContent 583.9 mg, SugarContent 6.3 g

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