Spinach-Cheese Bake

Spinach-Cheese Bake Recipe
Photo: Bob Esparza; Styling: Jan Gautro
You can assemble the spinach and cheese 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

Recipe from

Cooking Light

Nutritional Information

Calories 157
Caloriesfromfat 34 %
Fat 6 g
Satfat 3.7 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 10.8 g
Carbohydrate 15.1 g
Fiber 1.6 g
Cholesterol 18 mg
Iron 2.6 mg
Sodium 494 mg
Calcium 263 mg

Ingredients

1 tablespoon butter, melted
Cooking spray
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

Preparation

Preheat oven to 350°.

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.

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Joyce Keil, San Mateo, California and Kathy Kitchens Downie, R.D.,

Cooking Light

May 2007
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