Potato Spinach Casserole
This casserole would be wonderful for brunch or dinner. Top with fresh tomatoes or your favorite salsa!
- Yield
- 6 servings
- Serving size
- 2 1/2" x 4" piece, 1/6 of recipe (216g)
- Rating
- 3.54 of 5 (28 ratings)
Food groups
- Dairy: 1 cups
- Protein Foods: 1/2 ounces
- Vegetables: 1/2 cups
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
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 234.71 |
| Total Fat | 9.28 g |
| Saturated Fat | 3.01 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 15.8 mg |
| Carbohydrates | 23.63 g |
| Dietary Fiber | 2 g |
| Total Sugars | 8.9 g |
| Added Sugars included | 0 g |
| Protein | 15.2 g |
| Calcium | 340 mg |
| Potassium | 582 mg |
| Sodium | 640.16 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 46 mg |
| Phosphorus | 265 mg |
| Selenium | 13 mg |
| Zinc | 2 mg |
| Vitamin A | 118 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 17 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 28 mcg |
| Folate | 27 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.4 mg |
| Niacin | 1 mg |
| Choline | 33 mg |
Recipes you may also like
- Cherry Puff Pancake
- Beef and Cabbage
- Tortellini Soup
- Broccoli Rice Casserole
- Beef & Noodles
- Baked Chicken Nuggets
- Black Bean and Rice Salad
- Chicken Pasta Salad
Source
Recipe by: Fix it Fresh! Recipe Series — Kansas State University Research and Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/potato-spinach-casserole. Federal works are public domain in the United States.