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!
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
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.
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