Yield: 12 Servings
|12||Slices white bread, cubed|
|1½ cup||Shredded cheddar cheese(6oz)|
|9 ounces||Pkg.frozen asparagus cuts,|
|Thawed and well drained|
|6 ounces||Cooked crab meat, flaked|
|2½ cup||Skim milk|
|3 tablespoons||Chopped fresh parsley|
|½ teaspoon||Ground white pepper|
Preheat oven to 325 degrees F.
Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place half of the bread cubes in greased baking dish; top with cheese, asparagus, crab meat and remaining bread cubes. In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and pepper; blending well.
Pour egg mixture evenly over bread; let stand 10-15 minutes.
At this point the recipe can be refrigerated covered with plastic wrap for several hours or overnight.
When ready to bake, uncover and bake for 55-65 minutes or until a knife inserted in center comes out clean.
Nutritional analysis per serving: 240⅒ cal; 8.3 grams total fat; 4.0 grams saturated fat; 20⅗ grams protein; 20⅕ grams carbo; 129 milligrams chol; 435 milligrams sodium
Posted to MM-Recipes Digest V4 #146 by Suzy <suzy@...> on May 26, 1997