HASH BROWN SPINACH CASSEROLE RECIPES
HASH BROWNS AND SPINACH CASSEROLE RECIPE - FOOD.COM
Make and share this Hash Browns and Spinach Casserole recipe from Food.com.
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 F degrees.
- Cook onion in butter until just tender.
- Stir in potatoes, herb seasoning, salt, and spinach.
- Cook about 4 minutes, until potatoes are thawed.
- Stir in cheese and sour cream.
- Spread in 8 inch square baking dish.
- Bake for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 197.1, FatContent 9.4, SaturatedFatContent 5.6, CholesterolContent 21.8, SodiumContent 289.9, CarbohydrateContent 23.1, FiberContent 3, SugarContent 1.1, ProteinContent 7
HASH BROWN PANCETTA CASSEROLE RECIPE: HOW TO MAKE IT
Eggs, hash browns, cheese, spinach, pancetta and fabulous flavor—this casserole has everything! You could also substitute provolone or Swiss cheese for the fontina. —Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, salt and pepper. Remove from the heat., In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a greased 13x9-in. baking dish, layer the hash browns, spinach mixture and pancetta. In a large bowl, whisk the eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over casserole. Sprinkle with remaining cheeses., Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley.
Nutrition Facts : Calories 291 calories, FatContent 19g fat (9g saturated fat), CholesterolContent 253mg cholesterol, SodiumContent 557mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.
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I love this recipe for its ease! Make it the night before, cover with plastic and pop it in the refrigerator and bake the next morning! —Gilda Lester, Millsboro, Delaware
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