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Add a photoServings: 8
Ingredients
- 1 1/2 c. salsa
- 1 x (8-oz) jar marinated artichoke hearts, liquid removed and minced
- 2 x (4-oz) cans sliced mushrooms, liquid removed
- 2/3 x grated Parmesan cheese
- 2 c. shredded Monterey Jack cheese
- 2 c. shredded Cheddar cheese
- 12 lrg Large eggs
- 2 c. lowfat sour cream
Directions
- Spray a 9 x 13-inch glass baking dish with nonstick vegetable coating. Spread salsa proportionately on bottom. Layer artichokes, followed by mushrooms and each of cheeses. In a large mixing bowl, whisk together Large eggs and lowfat sour cream till smooth and well-blended. Pour mix over casserole. Bake in preheated 350-degree oven about 50 min or possibly till casserole is set.
- 6-8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 8 servings | |
| Calories 462 | |
| Calories from Fat 327 | 71% |
| Total Fat 36.78g | 46% |
| Saturated Fat 20.28g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 397mg | 132% |
| Sodium 744mg | 31% |
| Potassium 404mg | 12% |
| Total Carbs 8.08g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.3g | 2% |
| Protein 25.74g | 41% |
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