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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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What a delicious casserole that I'm sure all the kids will enjoy - In place of the Italian Seasoning you can also use 1/2 tsp. dried oregano or 1/4 tsp. each dried rosemary, sage, savory, marjoram, thyme and basil. Ingredients:
12 eggs |
2 teaspoons italian seasoning |
1 (385 ml) can evaporated milk, fat free |
1 (150 g) box croutons (seasoned or plain) |
1 (342 ml) can whole kernel corn, drained |
1 (398 ml) can tomato sauce |
1 cup mozzarella cheese, shredded |
salt and pepper |
cooking spray |
Directions:
1. Whisk eggs with evaporated milk in a large bowl; add Italian seasoning, salt and pepper. Set aside. Spray a 9-inch round baking dish with cooking spray.
2. Place half of the croutons in the baking dish. Set aside.
3. Blend corn and tomato sauce; pour over croutons. Pour egg mixture over corn mixture.
4. Place remaining croutons over egg mixture.
5. Sprinkle with mozzarella cheese.
6. Cover with foil, pre-coated with cooking spray. Casserole can be prepared up to this point and refrigerated for up to 12 hours before baking. Bake in a 350F oven for 40 minutes. Remove foil. Bake for 10-15 minutes more or until a knife inserted in the center comes out clean.
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