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Ingredients
| cannellini beans: 15.5 oz (rinsed and drained) |
| frozen chopped spinach: 10 oz (thawed) |
| ricotta cheese (part skim): 3/4 cup |
| egg substitute: 1/4 cup |
| Kosher salt: 1 1/2 tsp |
| black pepper: 1/2 tsp |
| olive oil: 2 tsp |
| onions: 1 (chopped) |
| garlic: 2 cloves (chopped) |
| white mushrooms: 8 oz (sliced) |
| italian seasoned bread crumbs: 1/2 cup |
| grated parmesan cheese: 2 Tbl |
Tuscan Casserole - 4 W.w. Points
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Heat oven to 350°F Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.
- In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.
- Sprinkle bread crumbs over mixture; top with cheese. Bake until topping is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.