Cooking Light Comfort Food by Cooking Light

Author:Cooking Light
Language: eng
Format: epub
Tags: CKB000000
Publisher: Liberty Street
Published: 2016-05-10T04:00:00+00:00

You can assemble the casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with a fresh berry salad and mini muffins for a lovely Mother’s Day or graduation brunch.

1 tablespoon butter, melted

Cooking spray

2 (6-ounce) packages fresh baby spinach

1¼ cups (5 ounces) shredded reduced-fat sharp cheddar cheese

¾ cup (3 ounces) shredded Monterey Jack cheese

6 ounces all-purpose flour (about 1⅓ cups)

1½ cups fat-free milk

1 cup egg substitute

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons Dijon mustard

¼ teaspoon freshly ground black pepper

⅛ teaspoon ground nutmeg

⅛ teaspoon ground red pepper

1. Preheat oven to 350°.

2. Pour butter into bottom of a 13 x 9–inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.

3. Weigh or lightly spoon 6 ounces (about 1⅓ cups) flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately. YIELD: 12 servings.

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