Potato Spinach Casserole

Ingredients

• 1 tbsp Frozen hash browns, country style
• 1/4 tsp Green pepper, finely chopped, divided
• 1/2 medium onion Onion, finely chopped, divided
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 12 cups Evaporated milk, nonfat
• 6 piece(s) Egg whites
• 2 tbsp Cheese, reduced-fat sharp cheddar, shredded
• 2 tbsp Cheese, reduced fat Monterey Jack, shredded
• 1 cup Spinach, washed and chopped, fresh
• 1 medium Tomatoes, chopped, fresh

Instructions

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

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