Potato Spinach Casserole

1 2/3 cups frozen hash browns
country style (about 12 ounces
thawed)
1/2 cup green pepper (finely chopped
divided)
1/2 cup onion (finely chopped
divided)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can evaporated milk
nonfat (12 ounces)
6 egg whites from large eggs (3/4 cup)
1/2 cup cheese
reduced-fat sharp cheddar
shredded
1/2 cup cheese
reduced fat Monterey Jack
shredded
1 cup spinach (washed and chopped
fresh)
1/2 cup tomatoes (chopped
fresh)

Wash hands with soap and water.
Preheat oven to 425 °F.
Wash your hands and work area.
In large bowl, combine hash browns, green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
Spray a 8x8 inch baking dish with non-stick cooking spray. Press potato mixture into bottom.
Bake until lightly browned around edges, 20 to 25 minutes.
In large bowl, stir together evaporated milk, egg whites, 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
Reduce oven temperature to 350 °F.
Pour mixture over potato crust. Bake uncovered until center is set, 40 to 45 minutes.
Cover and let stand for 10 minutes. Cut into 6 pieces. Serve hot. Cover and refrigerate leftovers within 2 hours.

Fix it Fresh! Recipe Series
Kansas State University Research and Extension