Tags: Casserole

• Crustless Spanakopita

  20 ounces frozen chopped spinach, thawed, drained & squeezed dry
  3 large eggs, lightly beaten
  2 teaspoons dill weed
  8 scallions, sliced
  1/3 cup parmesan cheese, grated
  1/3 cup plain nonfat yogurt or low-fat sour cream
  1 tablespoon olive oil
  4 ounces feta cheese, crumbled
  2 tablespoons fresh lemon juice
  1/2 teaspoon salt
  1/4 teaspoon pepper
  Parm to top

   
  Directions

  Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
  Top with Parm cheese to create a ‘crust’.

  Cool 5-10 minutes before slicing and serving.

• Tuna Casserole

  8 ounces wide egg noodles
  2 Tbsp butter
  1 large onion, minced
  1/3 cup chopped carrot
  2 Tbsp flour
  2 3/4 cups fat-free milk
  1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  1 Tbsp Dijon mustard
  1/2 tsp salt
  1/2 tsp ground pepper
  1 1/2 cup frozen peas, thawed
  1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
  2 (5-ounce) cans albacore tuna in water, drained and flaked
  UPDATE: We’ve been using peas until last night.  We threw in a bag of broccoli instead, and fell in love with it.  So Broccoli from [...]