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Scalloped Potatoes & Spinach

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Scalloped Potatoes & Spinach

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total prep 255 calories/serving



  • Heat oven to 350°F. Coat a shallow 2-qt casserole with nonstick spray.
  • Put soup, spreadable cheese and milk in a large bowl; stir with a whisk to blend. Put spinach in a medium bowl; stir in 3/4 cup soup mixture. Stir potatoes into remaining soup mixture.
  • Evenly spread 1/2 the potato mixture (about 3 cups) in casserole. Layer with spinach mixture, then remaining potatoes. Sprinkle with Parmesan cheese.
  • Bake uncovered 1 hour until golden. 
  • Planning Tip: Can be baked up to 2 days ahead. (For a crispier top, broil briefly after baking.) Reheat covered in oven or microwave.


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