Serves 6
235 cal · 90 min
Potato Spinach Casserole
Recipe GLPRd40c9c615bfb51
A savory baked casserole with a crispy hash brown crust topped with a creamy egg white, spinach, and cheese filling. This lighter version features reduced-fat cheddar and Monterey Jack cheeses, fresh vegetables, and nonfat evaporated milk for a nutritious main dish.
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Ingredients
1 2/3 cups frozen hash browns, country style (about 12 ounces, thawed)
1/2 cup green bell pepper, finely chopped, divided
1/2 cup onion, finely chopped, divided
1/2 teaspoon salt
1/2 teaspoon black pepper, divided
1 can (12 ounces) nonfat evaporated milk
6 large egg whites (3/4 cup)
1/2 cup shredded reduced-fat sharp cheddar cheese
1/2 cup shredded reduced-fat Monterey Jack cheese
1 cup fresh spinach, washed and chopped
1/2 cup fresh tomato, chopped
Directions
Wash your hands thoroughly with soap and water. Wash your hands and work surfaces again after prepping raw ingredients.
Preheat your oven to 425°F.
In a large bowl, combine the thawed hash browns, green bell pepper, 1/4 cup of the chopped onion, salt, and 1/4 teaspoon of the black pepper. Mix until evenly combined.
Spray an 8×8 inch baking dish with nonstick cooking spray to prevent sticking.
Press the hash brown mixture firmly into the bottom of the prepared baking dish, creating an even layer.
Place the baking dish in the preheated 425°F oven and bake for 20 to 25 minutes until the edges of the potato crust are lightly browned and set.
While the crust bakes, prepare the topping. In a large bowl, whisk together the nonfat evaporated milk, egg whites, and the remaining 1/4 teaspoon black pepper until well combined. Stir in the shredded cheddar cheese, Monterey Jack cheese, chopped fresh spinach, remaining 1/4 cup onion, and chopped fresh tomato. Mix until evenly distributed.
Remove the partially baked crust from the oven and reduce the oven temperature to 350°F. Carefully pour the egg white and cheese mixture over the hot potato crust.
Return the baking dish to the 350°F oven and bake uncovered for 40 to 45 minutes. The casserole is done when the center is set and no longer jiggles when gently shaken. A knife inserted in the center should come out clean.
Remove the casserole from the oven and cover it with foil. Let it rest for 10 minutes before serving to allow the custard to firm up slightly.
Cut the casserole into 6 equal pieces.
Serve the casserole hot, dividing evenly among plates.
Refrigerate any leftover casserole in a covered container within 2 hours of cooking. Store in the refrigerator for up to 3 days.
