Recipe by OceanLuvinGranny
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..
Top Review by Roxygirl in Colorado
This turned out a little differently than I imagined. It was a bit heavier texture than I expected (I expected the 3 eggs to have more of a lightening effect), but it was tasty and filling. I actually preferred leftovers topped with ketchup, rather than the sauce. Thanks for posting another way to get spinach in my diet. Roxygirl
- 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) cangreen giant mushroom stems and pieces, drained and chopped (or use whatever canned mushrooms you like)
- 1⁄2 teaspoon salt
- 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 See How It's Made
- Heat oven to 350.
- Spray 8x4 inch loaf pan with nonstick cooking spray.
- In large bowl, combine all loaf ingredients and mix well.
- Press mixture firmly into sprayed pan.
- bake at 350 for 45-50 minutes or until top is golden brown and loaf is firm.
- Remove from oven and cool 5 minutes before serving.
- Meanwhile, in sauce pan, combine soup and milk. Mix well.
- Cook over medium heat until hot, stirring frequently.
- To serve, loosen edges of loaf with knife (if neccessary).
- Invert onto serving platter. Cut loaf into slices and serve sauce over loaf slices.