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Baby spinach ricotta and hash brown casserole

18) Baby Spinach, Ricotta & Hashbrown Casserole

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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. Heat oven to 375°F; grease a 9x13-inch dish.
  2. Sauté onion in 1 tbsp butter about 4 minutes until soft. Cool slightly.
  3. Beat eggs with milk, ricotta, garlic powder, salt, and pepper in a large bowl.
  4. Stir in thawed hashbrowns, spinach, onion, and 1/2 cup mozzarella.
  5. Spread in dish; dot with remaining butter. Top with Parmesan and remaining mozzarella.
  6. Bake 35–40 minutes until set and edges are golden. Rest 5 minutes before cutting.