Potato Spinach Casserole

Ingredients

• 1 2/3 cups frozen hash browns, country style — about 12 ounces, thawed
• 1/2 cup green pepper — finely chopped, divided
• 1/2 cup onion — finely chopped, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can evaporated milk, nonfat — 12 ounces
• 6 egg whites from large eggs — 3/4 cup
• 1/2 cup cheese, reduced-fat sharp cheddar, shredded
• 1/2 cup cheese, reduced fat Monterey Jack, shredded
• 1 cup spinach — washed and chopped, fresh
• 1/2 cup tomatoes — chopped, fresh

Method

1. Wash hands with soap and water.
2. Preheat oven to 425 °F.
3. Wash your hands and work area.
4. In large bowl, combine hash browns, green pepper, 1/4 cup onion, salt, and 1/4 teaspoon pepper.
5. Spray a 8x8 inch baking dish with non-stick cooking spray.
6. Press potato mixture into bottom.
7. Bake until lightly browned around edges, 20 to 25 minutes.
8. In large bowl, stir together evaporated milk, egg whites, 1/4 teaspoon pepper, cheeses, spinach, remaining 1/4 cup onion, and tomatoes.
9. Reduce oven temperature to 350 °F.
10. Pour mixture over potato crust.
11. Bake uncovered until center is set, 40 to 45 minutes.
12. Cover and let stand for 10 minutes.
13. Cut into 6 pieces.
14. Serve hot.
15. Cover and refrigerate leftovers within 2 hours.