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Potato Spinach Casserole

This casserole would be wonderful for brunch or dinner. Top with fresh tomatoes or your favorite salsa.

a pan of potato spinach casserole

Makes: 6 servings

Ingredients

  • 2 cups frozen shredded potatoes, country style, thawed 
  • ½ cup green pepper, finely chopped, divided
  • ½ cup onion, finely chopped, divided
  • ½ teaspoon salt
  • ½ teaspoon black pepper, divided
  • 1 can evaporated milk (12 ounces)
  • 6 eggs
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 1 cup spinach, chopped
  • ½ cup tomatoes, chopped

Directions

  1. Preheat oven to 425°F.
  2. In large bowl, combine shredded potatoes, green pepper, ¼ cup onion, salt, and ¼ teaspoon pepper.
  3. Lightly grease an 9x9 inch baking dish. Press potato mixture into bottom.
  4. Bake until lightly browned around edges, 20-25 minutes.
  5. Reduce oven temperature to 350°F.
  6. In large bowl, stir together evaporated milk, eggs, ¼ teaspoon pepper, cheeses, spinach, tomatoes, and remaining ¼ cup onion.
  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.

Recipe from: Fix it Fresh! Recipe Series, Kansas State University Research and Extension, adapted by the USDA Food and Nutrition Administration.