Spinach, mushroom and egg casserole
Preheat oven to 325°F. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.
Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 171 | ||
Calories from Fat: 56 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 158.7mg | 49 % | |
Sodium 375.7mg | 13 % | |
Potassium 1075.9mg | 28 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 9.2g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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