(61) Spinach-Cheese Bake

I thought for SURE this recipe had bombed – it was just so weird looking after it was put together. I was really anticipating having chips and salsa for dinner… but guess what!? It was not a bomb at all! It was VERY tasty! This came out almost like a spinach lasagna – good texture and great flavors. YUM. I cut it as 8 servings vs. 12 and served with breaded pork chops and some fruit. I’ll make this again for sure!


Spinach-Cheese Bake

You can assemble the casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with fresh berry salad and mini muffins for a lovely Mother’s Day or graduation brunch.

Yield: 12 servings
Source: Cooking Light Magazine, May 2007

1 tablespoon butter, melted
Cooking spray
2 (6-ounce) packages fresh baby spinach
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
1 1/2 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper

1) Preheat oven to 350°.

2) Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.

3) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately.

Nutritional Information
Calories: 157 (34% from fat), Fat: 6g (sat 3.7g,mono 1.7g,poly 0.4g), Protein: 10.8g, Carbohydrate: 15.1g, Fiber: 1.6g, Cholesterol: 18mg, Iron: 2.6mg, Sodium: 494mg, Calcium: 263mg

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