The casserole on the right has 80 percent less saturated fat and 50 percent less fat than the one on the left. Here’s why:
Replacing the bacon topper with sweet-and-salty almonds adds crunch without saturated fat. While almonds do have some fat, it’s the hearthealthy kind.
Substituting unsweetened almond milk for the half-andhalf keeps fat and calories in check and makes this dish suitable for vegans.
Both casseroles are gluten-free. In the indulgent version, half-and-half and Parmesan cheese thicken the sauce without the need for flour. In the healthier casserole, a little gluten-free cornstarch thickens the almond milk mixture.