Progresso® Bread Crumbs and Mushroom come together in this spinach and potato loaf that’s baked to perfection - great for dinner.
Spinach Potato Loaf
- Prep Time 20 min
- Total 1 hr 10 min
- Ingredients 11
- Servings 6
Ingredients
Loaf
- 3 eggs, beaten
- 4 cups frozen hash-brown potatoes, thawed
- 2 cups frozen cut leaf spinach, thawed, squeezed to drain
- 1 cup Progresso™ Italian Style Bread Crumbs
- 1/2 cup chopped onion
- 1 (4-oz.) can mushroom pieces and stems, drained, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon nutmeg
Sauce
- 1 (10 3/4-oz.) can condensed cream of mushroom with roasted garlic and herbs creative recipe soup
- 1/3 cup milk
Instructions
-
Step1Heat oven to 350°F. Spray 8x4-inch loaf pan with nonstick cooking spray. In large bowl, combine all loaf ingredients; mix well. Press mixture firmly in sprayed pan.
-
Step2Bake at 350°F. for 45 to 50 minutes or until top is golden brown and loaf is firm. Remove loaf from oven; cool 5 minutes.
-
Step3Meanwhile, in small saucepan, combine soup and milk; mix well. Cook over medium heat until hot, stirring frequently.
-
Step4To serve, if necessary, loosen edges of loaf with knife; invert onto serving platter. Cut loaf into slices. Serve sauce over slices.
Nutrition
290
Calories
6g
Total Fat
12g
Protein
47g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 110mg
- 37%
- Sodium
- 820mg
- 34%
- Total Carbohydrate
- 47g
- 16%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Fat;Tips from the
Pillsbury Kitchens
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