Potato Spinach Casserole
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Ingredients
- 1 2/3 cups frozen hash browns, country style (about 12 ounces, thawed)
- 1/2 cup green pepper (finely chopped, divided)
- 1/2 cup onion (finely chopped, divided)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can evaporated milk, nonfat (12 ounces)
- 6 egg whites from large eggs (3/4 cup)
- 1/2 cup cheese, reduced-fat sharp cheddar, shredded
- 1/2 cup cheese, reduced fat Monterey Jack, shredded
- 1 cup spinach (washed and chopped, fresh)
- 1/2 cup tomatoes (chopped, fresh)
Instructions
- Wash hands with soap and water.
- Preheat oven to 425 °F.
- Wash your hands and work area.
- In large bowl, combine hash browns, green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
- Spray a 8x8 inch baking dish with non-stick cooking spray. Press potato mixture into bottom.
- Bake until lightly browned around edges, 20 to 25 minutes.
- In large bowl, stir together evaporated milk, egg whites, 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
- Reduce oven temperature to 350 °F.
- Pour mixture over potato crust. Bake uncovered until center is set, 40 to 45 minutes.
- Cover and let stand for 10 minutes. Cut into 6 pieces. Serve hot. Cover and refrigerate leftovers within 2 hours.
Nutrition
| Calories | 263 |
|---|---|
| Protein | 15 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 13 mg |
| Sodium | 679 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension