After School Casserole

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 eggs
• 2 teaspoons italian seasoning
• 1 (385 ml) can evaporated milk, fat free
• 1 (150 g) box croutons (seasoned or plain)
• 1 (342 ml) can whole kernel corn, drained
• 1 (398 ml) can tomato sauce
• 1 cup mozzarella cheese, shredded
• salt and pepper
• cooking spray

Recipe

• 1 whisk eggs with evaporated milk in a large bowl; add italian seasoning, salt and pepper. set aside. spray a 9-inch round baking dish with cooking spray.
• 2 place half of the croutons in the baking dish. set aside.
• 3 blend corn and tomato sauce; pour over croutons. pour egg mixture over corn mixture.
• 4 place remaining croutons over egg mixture.
• 5 sprinkle with mozzarella cheese.
• 6 cover with foil, pre-coated with cooking spray. casserole can be prepared up to this point and refrigerated for up to 12 hours before baking. bake in a 350f oven for 40 minutes. remove foil. bake for 10-15 minutes more or until a knife inserted in the center comes out clean.