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Egg and Vegetable Casserole

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 240
Fat 7g
Sodium 770mg
Total carbohydrate 13g
Fiber 2g
Protein 14g
2 cups mixed vegetables, cooked or canned, drained
6 eggs, hard-cooked, coarsely chopped
¼ cup onion, finely chopped
1 can cream of mushroom, celery or chicken soup
½ tsp. salt
¼ cup shredded wheat, crushed or cracker crumbs
1 cup shredded cheese
  1. Preheat oven to 350 degrees F.
  2. Spray a 8x8 inch casserole dish with non-stick cooking spray.
  3. Combine vegetables, eggs, onion, soup and salt into a medium bowl.
  4. Pour into casserole dish.
  5. Toss cracker crumbs (or oyster crackers) and cheese together in a small bowl.
  6. Sprinkle crackers and cheese mixture over casserole.
  7. Bake 30 minutes, or until bubbling hot and casserole is firm.

Keywords: casserole, cheese, cracker crumbs, eggs, mushroom, onion, vegetables, vegetarian

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