VEGETARIAN PEPPER JACK LINGUINI CASSEROLE

Pepper Jack Spaghetti Casserole (2)
8 oz uncooked whole wheat linguini (good source of fiber)
1 c low fat sour cream
3 eggs, beaten (use just the whites to cut fat and cholesterol)
1-2 hot peppers, sliced
4-5 mini sweet peppers (red/yellow/orange), sliced
2 c (8oz) shredded pepper jack cheese
1/4 c shredded Parmesan cheese
10 oz pkg frozen spinach, thawed and drained
1 1/3 c french fried onions, optional

Preheat oven to 350 degrees. Cook spaghetti as directed and drain. Meanwhile, spray 13″ X 9″ casserole dish with non-stick spray and combine sour cream and egg in bottom. Slice peppers. Stir spaghetti, peppers, cheeses and spinach into sour cream and egg mixture folding over to combine well. Cover with foil and bake 30 minutes. Stir and top with french fried onions, if desired. Bake, uncovered, 5 minutes more.

Served with a big salad.

EVEN MY MEAT AND POTATOES HUSBAND RAVED OVER THIS DISH!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s