Title: Fluffy Spinach and Potato Bake
Categories: Casserole Entree Side Cheese
Yield: 12 Servings

4	lg	Red potatoes; cut into 1 to 1 1/2-inch cubes
10	oz	Frozen chopped spinach thawed and squeezed dry
1	c	Dairy sour cream
1	c	Small curd cottage cheese
1/4	c	Sliced green onions with tops
2		Eggs; slightly beaten
2	tb	Butter; melted
1/2	ts	Salt
1/4	ts	Pepper

Preheat over to 350 degrees F. Place potatoes in large saucepan; cover with water. Bring to boil. Simmer potatoes until tender, about 15 minutes Drain potatoes; mash in large mixing bowl. Stir in remaining ingredients. Place in well-buttered 1 1/2-quart round baking dish. Bake 1 hour. Serve immediately.

Yield: 12 servings Serving Size: 1/2 cup

Nutritional Information

per serving Calories 150 Total Fat 7 g Total Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg

Copyright American Dairy Association (Reprinted with permission)

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