Fluffy spinach & potato bake

Yield: 12 Servings

Measure Ingredient
4 larges Red potatoes; cut into 1 to 1 1/2-inch cubes
10 ounces Frozen chopped spinach thawed and squeezed dry
1 cup Dairy sour cream
1 cup Small curd cottage cheese
¼ cup Sliced green onions with tops
2 \N Eggs; slightly beaten
2 tablespoons Butter; melted
½ teaspoon Salt
¼ teaspoon Pepper
\N 1 hour. Serve immediately.
\N \N per serving Calories 150 Total Fat 7 g Total

Preheat over to 350 degrees F. Place potatoes in large saucepan; cover with water. Bring to boil. Simmer potatoes until tender, about 15 minutes Drain potatoes; mash in large mixing bowl. Stir in remaining ingredients. Place in well-buttered 1½-quart round baking dish. Bake

Yield: 12 servings Serving Size: ½ cup Nutritional Information

Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg Copyright American Dairy Association (Reprinted with permission)

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