DinnerMedium

Potato Spinach Casserole

Name: Potato Spinach Casserole
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 1 2/3 cups frozen hash browns, country style; 1/2 cup green pepper; 1/2 cup onion; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 can evaporated milk, nonfat; 6 egg whites from large eggs; 1/2 cup cheese, reduced-fat sharp cheddar, shredded; 1/2 cup cheese, reduced fat Monterey Jack, shredded; 1 cup spinach; 1/2 cup tomatoes

This casserole would be wonderful for brunch or dinner. Top with fresh tomatoes or your favorite salsa!

1 h 35 min6 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 2 1/2" x 4" piece, 1/6 of recipe (216g)

235

Calories

15g

Protein

24g

Carbs

Fat

Fiber

Sugar

640mg

Sodium

Saturated Fat 3 g · Cholesterol 16 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

frozen hash browns, country style
1 2/3 cups · about 12 ounces, thawed
green pepper
1/2 cup · finely chopped, divided
onion
1/2 cup · finely chopped, divided
salt
1/2 teaspoon
black pepper
1/2 teaspoon
evaporated milk, nonfat
1 can · 12 ounces
egg whites from large eggs
6 · 3/4 cup
cheese, reduced-fat sharp cheddar, shredded
1/2 cup
cheese, reduced fat Monterey Jack, shredded
1/2 cup
spinach
1 cup · washed and chopped, fresh
tomatoes
1/2 cup · chopped, fresh

Instructions

1
Wash hands with soap and water.
2
Preheat oven to 425 °F.
3
Wash your hands and work area.
4
In large bowl, combine hash browns, green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
5
Spray a 8x8 inch baking dish with non-stick cooking spray. Press potato mixture into bottom.
6
Bake until lightly browned around edges, 20 to 25 minutes.
7
In large bowl, stir together evaporated milk, egg whites, 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
8
Reduce oven temperature to 350 °F.
9
Pour mixture over potato crust. Bake uncovered until center is set, 40 to 45 minutes.
10
Cover and let stand for 10 minutes. Cut into 6 pieces. Serve hot. Cover and refrigerate leftovers within 2 hours.

Source: USDA MyPlate Kitchen · Fix it Fresh! Recipe Series Kansas State University Research and Extension

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