Serves: 6
Total Calories: 136

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 onion
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

Nutritional Facts:

Serves: 6
Total Calories: 136
Calories from Fat: 38

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