I followed the recipe to a T, but was disappointed with the result. The texture was really weird and with the reduced fat cheese there was a bit of a fake or chemically taste. I won't be making this again.
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.
More From Cooking Light
- Calories: 157
- Calories from fat: 34%
- Fat: 6g
- Saturated fat: 3.7g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.4g
- Protein: 10.8g
- Carbohydrate: 15.1g
- Fiber: 1.6g
- Cholesterol: 18mg
- Iron: 2.6mg
- Sodium: 494mg
- Calcium: 263mg
- 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
- 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.
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