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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3/4 cup chopped fresh broccoli |
2 (1-ounce) slices white bread, cubed |
butter-flavored vegetable cooking spray |
1/2 cup (2 ounces) shredded reduced-fat jarlsberg cheese |
2 tablespoons coarsely shredded carrot |
1 tablespoon chopped sweet red pepper |
1 tablespoon chopped green onions |
3/4 cup 1% low-fat milk |
1/2 cup frozen egg substitute, thawed |
1/4 teaspoon dry mustard |
1/4 teaspoon hot sauce |
1/4 teaspoon low-sodium worcestershire sauce |
1/8 teaspoon pepper |
dash of salt |
Directions:
1. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 3 minutes or until crisp-tender. Set aside.
2. Place bread cubes in a 1-quart casserole coated with cooking spray; sprinkle with cheese. Top with broccoli, carrot, red pepper, and green onions. Combine milk and remaining ingredients in a small bowl, stirring well; pour over broccoli mixture. Cover and chill 8 hours.
3. Remove from refrigerator, and let stand, covered, at room temperature 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set. Let stand 10 minutes before serving.
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