Potato Spinach Casserole

90 min · Serves 6

Based on a recipe from Fix it Fresh! Recipe Series Kansas State University Research and Extension, via USDA MyPlate Kitchen

What goes in

• 1⅔ cupsfrozen country-style hash browns, thawed
• ½ cupgreen bell pepper, finely chopped
• ½ cuponion, finely chopped
• 2½ mlsalt
• 2½ mlblack pepper
• 1 cannonfat evaporated milk
• 6egg whites from large eggs
• ½ cupshredded reduced-fat sharp cheddar cheese
• ½ cupshredded reduced-fat Monterey Jack cheese
• 1 cupfresh spinach, washed and chopped
• ½ cupfresh tomatoes, chopped

How to cook it

1. Preheat the oven to 425°F.
2. In a large bowl, mix together the hash browns, green bell pepper, 1/4 cup of the onion, salt, and 1/4 teaspoon of the black pepper.
3. Coat an 8x8-inch baking dish with non-stick cooking spray and press the potato mixture firmly across the bottom.
4. Bake for 20 to 25 minutes, until the edges are lightly browned.
5. In a separate bowl, whisk together the evaporated milk, egg whites, remaining 1/4 teaspoon black pepper, cheddar, Monterey Jack, spinach, remaining 1/4 cup onion, and tomatoes.
6. Reduce the oven temperature to 350°F.
7. Pour the egg and vegetable mixture evenly over the baked potato crust.
8. Bake uncovered for 40 to 45 minutes, until the center is fully set.
9. Cover the dish and let it rest for 10 minutes before slicing into 6 portions.

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