Low Fat Cheesy Veggie Bake
If you need a way to get the kiddos to eat their vegetables, this Low Fat Cheesy Veggie Bake is the answer! You'll never miss the fat with delicious layers of rice, vegetables, and cheese savory pie.
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 2 small onions, chopped
- 8 scallions, chopped
- 2 green peppers, chopped
- 1 pound mushrooms, sliced
- 2 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1 cup fat free croutons
- 4 eggs (or egg substitute), lightly beaten
- 1 1/2 cup skim milk
- 1/8 teaspoon dill
- 1/8 teaspoon basil
- 1/2 teaspoon parsley
- salt to taste
- pepper to taste
- 1/2 pound low fat sharp cheddar cheese, grated
- 3 tablespoon low fat grated Parmesan cheese
- juice of 1 1/2 lemons
Instructions
- Preheat oven to 350 degrees F.
- Saute onions, scallions, peppers, and mushrooms in vegetable oil.
- Mix with the rice, 1/2 cup of Parmesan cheese, croutons, and lemon juice.
- Spread mixture in 9 x 13 inch baking pan. Mix eggs, skim milk and seasonings, then pour over vegetables.
- Bake at 350 degrees F for 45 min.
- Remove dish from oven and top with 1/2 pound of grated cheddar cheese and 3 tablespoons of grated Parmesan cheese.
- Place under broiler until bubbly.