Fluffy spinach & potato bake
12 Servings
Ingredients
| Quantity | 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 | Eggs; slightly beaten | |
| 2 | tablespoons | Butter; melted |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | hour. Serve immediately. | |
| per serving Calories 150 Total Fat 7 g Total | ||
Directions
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)