Servings per Recipe
6.00
Nutrition Facts
Calories
: 240
Fat
: 7
g
Sodium
: 770
mg
Total Carbohydrates
: 13
g
Fiber
: 2
g
Protein
: 14
g
Ingredients
2 cup mixed vegetables, cooked or canned, drained
6 eggs, hard-cooked, coarsely chopped
1/4 cup onion, finely chopped
1 can cream of mushroom, celery, or chicken soup
1/2 teaspoon salt
1/4 cup cracker crumbs or crumbled Oyster crackers
1 cup shredded cheese
Preparation
Preheat oven to 350 degrees F.
Spray a 8x8 inch casserole dish with non-stick cooking spray.
Wash hands with soap and water.
Gently rub fresh produce under cool running water.
Combine vegetables, eggs, onion, soup and salt into a medium bowl.
Pour into casserole dish.
Toss cracker crumbs (or oyster crackers) and cheese together in a small bowl.
Sprinkle crackers and cheese mixture over casserole.
Bake 30 minutes, or until bubbling hot and casserole is firm. Internal temperature of eggs should be 160 degrees F.