Potato Spinach Casserole
This casserole would be wonderful for brunch or dinner.
- Prep: 15 min
- Cook: 1 hr 10 min
- Total: 1 hr 25 min
- Servings: 6
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Pescatarian
Tags
- bake
- savory
- comfort food
- classic
- crowd-pleaser
Ingredients
- 1.67 cup hash browns (frozen, country style, thawed)
- 0.5 cup green bell pepper (finely chopped)
- 0.5 cup onion (finely chopped)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can evaporated milk (nonfat)
- 6 egg whites (from large eggs)
- 0.5 cup sharp cheddar cheese (reduced-fat, shredded)
- 0.5 cup Monterey Jack cheese (reduced fat, shredded)
- 1 cup spinach (washed, chopped, fresh)
- 0.5 cup tomatoes (chopped, fresh)
Instructions
- Preheat oven to 425 °F.
- 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.
Notes
Top with your favorite salsa!
Nutrition (per serving)
- Calories: 235
- Protein: 15.2 g
- Carbohydrates: 23.6 g
- Fat: 9.3 g
- Fiber: 2 g
- Sodium: 640 mg
- Saturated Fat: 3 g
- Sugar: 8.9 g
- Cholesterol: 16 mg