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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I found this in a Pilsbury Easy Vegetarian Meals cookbook. My boys hate spinach but they like this. I make it for my vegetarian family when they visit. Although we love vegetarian food, we do still eat meat too. This is easy to make and tastes great. I leave out the nutmeg because we don't care for it. I use powdered garlic instead.. Ingredients:
3 eggs, beaten |
4 cups frozen hash brown potatoes, thawed |
2 cups green giant frozen chopped spinach, thawed squeeze to drain |
1 cup progresso italian style breadcrumbs |
1/4 cup grated swiss cheese |
1/2 cup chopped onion |
1 (4 ounce) can green giant mushroom stems and pieces, drained and chopped (or use whatever canned mushrooms you like) |
1/2 teaspoon salt |
pepper |
1/8 teaspoon nutmeg (i leave it out and use garlic powder because we aren't fond of nutmeg) |
1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup |
1/3 cup milk |
Directions:
1. Heat oven to 350.
2. Spray 8x4 inch loaf pan with nonstick cooking spray.
3. In large bowl, combine all loaf ingredients and mix well.
4. Press mixture firmly into sprayed pan.
5. bake at 350 for 45-50 minutes or until top is golden brown and loaf is firm.
6. Remove from oven and cool 5 minutes before serving.
7. Meanwhile, in sauce pan, combine soup and milk. Mix well.
8. Cook over medium heat until hot, stirring frequently.
9. To serve, loosen edges of loaf with knife (if neccessary).
10. Invert onto serving platter. Cut loaf into slices and serve sauce over loaf slices.
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