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Potato Spinach Casserole
Source: Food Stamp Nutrition Connection

Potatoes, spinach, and cheese.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 167.1
Total Carbs 15.7 g
Dietary Fiber 1.5 g
Sugars 3.9 g
Total Fat 6.3 g
Saturated Fat 3.6 g
Unsaturated Fat 0.0 g
Potassium 433.6 mg
Protein 13.8 g
Sodium 518.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1 1/2 Meat , 1/2 Milk , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients 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 an 8 x 8 inch baking dish with nonstick 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, liquid egg substitute or 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.
  9. Cover and refrigerate leftovers within 2 hours.

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