Fluffy Spinach & Potato Bake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 large: Red potatoes, cut into 1 to 1 1/2-inch cubes
10 ounce: Frozen chopped spinach thawed and squeezed dry,
1 cup: Dairy sour cream,
1 cup: Small curd cottage cheese,
1/4 cup: Sliced green onions with tops,
2: Eggs, slightly beaten
2 tbsp: Butter, melted
1/2 tsp: Salt,
1/4 tsp: Pepper,
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 1 1/2-quart round
baking dish. Bake
1 hour. Serve immediately.
Yield: 12 servings Serving Size: 1/2 cup
Nutritional Information
per serving Calories 150 Total Fat 7 g Total
Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg
Copyright American Dairy Association (Reprinted with permission)
Source from luhu.jp
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 1 1/2-quart round
baking dish. Bake
1 hour. Serve immediately.
Yield: 12 servings Serving Size: 1/2 cup
Nutritional Information
per serving Calories 150 Total Fat 7 g Total
Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg
Copyright American Dairy Association (Reprinted with permission)
Source from luhu.jp