HAM ALFREDO CASSEROLE RECIPES

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

Ingredients

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

Ingredients

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.

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