Spinach-Cheese Bake

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

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.

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