Today I made a casserole with the intent of having something to snack off of for the rest of the week. In reality, it's probably going to last me about 48 hours -- it's that good! It's packed with protein, vegetables, and a bit of fiber. All the good stuff! I used up all the extra veggies I had sitting around in my fridge, but you can mix in your favorite veggies (and/or meat, if you're so inclined), and tailor it to your tastebuds. Here's what I did:
3-4 cups minced/diced veggies
- Portabella mushroom, gills removed (scrape out w/ a spoon)
- ½ onion
- 1 individual-sized snack pack celery
- 10-15 baby carrots
- 3 handfuls spinach
- ½ head broccoli
- 10 cherry tomatoes + 1 small regular tomato
4 slices whole wheat bread
1.5 cups shredded cheese
Salt + pepper + onion powder + milk
Spray Pam Butter Cooking Spray into a casserole dish.
Tear bread into small cubes, and toss them in the casserole dish. Spray the tops with Pam cooking spray. Bake in a low heat oven until crispy.
Meanwhile, boil the carrots for about 10 minutes, until easily pierced with a fork. Mince / dice all veggies to your preference, and fry in butter over low heat for 5-7 minutes.
Remove bread from oven. Layer veggies over bread, then top the veggies with shredded cheese. *Note -- if I could add a bit of extra creaminess to the vegetable layer, I would. I might experiment in the future with adding in half a can of cream of mushroom soup, or something similar.
Top the shredded cheese with 8 eggs whipped with some milk, salt, pepper, and onion powder. Be sure to pour the eggs evenly over the mixture, as they won't mix in very well otherwise.
Bake at 375 for 30-35 minutes. This made my apartment smell heavenly while it was cooking!