Spinach-Cheese Bake

You can assemble the 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.

From Cooking Light Way to Cook Vegetarian (OxmoorHouse.com)

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Ingredients

1 tablespoon butter, melted		1 cup egg substitute
Cooking spray		1 teaspoon salt
2 (6-ounce) packages fresh baby spinach		1 teaspoon baking powder
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese		2 teaspoons Dijon mustard
3/4 cup (3 ounces) shredded Monterey Jack cheese		1/4 teaspoon freshly ground black pepper
1 1/3 cups all-purpose flour (about 5 3/4 ounces)		1/8 teaspoon ground nutmeg
1 1/2 cups fat-free milk		1/8 teaspoon ground red pepper

directions

Total:

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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.

nutritional information

Calories: 157		Fat: 6 g
Saturated Fat: 3.7 g

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Spinach-Cheese Bake

Ingredients

directions

nutritional information