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18) Baby Spinach, Ricotta & Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 1 cup ricotta cheese
  • 2 cups fresh baby spinach roughly chopped
  • 1 cup shredded mozzarella
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup grated Parmesan
  • 1 small onion finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter melted

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish. I use the same dish every week.
  2. Sauté onion in 1 tbsp butter until soft, about 4 minutes. Let cool slightly.
  3. In a large bowl, beat eggs with milk, ricotta, garlic powder, salt, and pepper.
  4. Stir in thawed hashbrowns, spinach, sautéed onion, and 1/2 cup mozzarella.
  5. Spread mixture into the dish, dot with remaining butter, and sprinkle with Parmesan and remaining mozzarella.
  6. Bake 35–40 minutes until set and edges are golden. Let rest 5 minutes before cutting.