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Spinach Potato Loaf |
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Serves: 6 Print this RecipePrep Time: 20 minutes (ready in 1 hour 10 minutes) - Yield: 6 servings LOAF 3 eggs 2 cups frozen shredded hash brown potatoes, thawed 2 cups frozen cut leaf spinach, thawed, squeezed to drain 1 cup Italian style bread crumbs 1/2 cup chopped onions 1 (4 1/2-ounce) can mushrooms pieces and stems, drained, chopped 1/2 teaspoon salt 1/4 teaspoon coarse ground black pepper 1/8 teaspoon nutmeg SAUCE 1 (10 3/4-ounce) can condensed cream of mushroom soup with roasted garlic and herbs 1/3 cup milk 1. Heat oven to 350°F. Spray 8x4-inch loaf pan with nonstick cooking spray. In large bowl, beat eggs. Add all remaining loaf ingredients; mix well. Press mixture firmly in sprayed pan. 2. Bake at 350°F. for 45 to 50 minutes or until top is golden brown and loaf is firm. Remove loaf from oven; cool 5 minutes. 3. Meanwhile, in small saucepan, combine soup and milk; mix well. Cook over medium heat until hot, stirring frequently. 4. To serve, loosen edges of loaf with knife, if necessary; invert onto serving platter. Cut loaf into slices. Serve sauce over slices. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 320 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 110 mg 37% * Sodium: 980 mg 41% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 5 g 20% * Sugars: 4 g * Protein: 12 g * Vitamin A: 30% * Vitamin C: 20% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 Vegetable, 1 1/2 Fat or 3 Carbohydrate, 1 Vegetable, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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