Spinach Potato Loaf
12 ingredients
12 steps
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
- 14 cup grated swiss cheese
- 12 cup chopped onion
- 1 (4 ounce) cangreen giant mushroom stems and pieces, drained and chopped (or use whatever canned mushrooms you like)
- 12 teaspoon salt
- pepper
- 18 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
- 13 cup milk
Directions
-
1Heat oven to 350.
-
2Spray 8x4 inch loaf pan with nonstick cooking spray.
-
3In large bowl, combine all loaf ingredients and mix well.
-
4Press mixture firmly into sprayed pan.
-
5bake at 350 for 45-50 minutes or until top is golden brown and loaf is firm.
-
6Remove from oven and cool 5 minutes before serving.
-
7Meanwhile, in sauce pan, combine soup and milk.
-
8Mix well.
-
9Cook over medium heat until hot, stirring frequently.
-
10To serve, loosen edges of loaf with knife (if neccessary).
-
11Invert onto serving platter.
-
12Cut loaf into slices and serve sauce over loaf slices.
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