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Cooking at Home - Potato Spinach Casserole

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Makes: 6 servings

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

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)

Directions

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

Source: Kansas State University Research and Extension, Fix it Fresh! Recipe Series

Nutrition Information

Serving Size: 2 1/2" x 4" piece, 1/6 of recipe (216g)

Nutrients

Amount

Total Calories

263

Total Fat

12 g

Saturated Fat

4 g

Cholesterol

13 mg

Sodium

678 mg

Carbohydrates

24 g

Dietary Fiber

2 g

Total Sugars

9 g

Added Sugars included

0 g

Protein

15 g

Vitamin D

1 mcg

Calcium

361 mg

Iron

1 mg

Potassium

533 mg