After School Casserole

• 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

1. Whisk eggs with evaporated milk in a large bowl; add Italian seasoning, salt and pepper.
2. Set aside.
3. Spray a 9-inch round baking dish with cooking spray.
4. Place half of the croutons in the baking dish.
5. Set aside.
6. Blend corn and tomato sauce; pour over croutons.
7. Pour egg mixture over corn mixture.
8. Place remaining croutons over egg mixture.
9. Sprinkle with mozzarella cheese.
10. Cover with foil, pre-coated with cooking spray.
11. Casserole can be prepared up to this point and refrigerated for up to 12 hours before baking.
12. Bake in a 350F oven for 40 minutes.
13. Remove foil.
14. Bake for 10-15 minutes more or until a knife inserted in the center comes out clean.

eggs, italian seasoning, milk, croutons, whole kernel corn, tomato sauce, mozzarella cheese, salt, cooking spray

Taken from www.food.com/recipe/after-school-casserole-376856 (may not work)