• 1 Rating

Easy to tote and reheat, this winning side dish is perfect for potlucks and picnics--or just treat your family.

Source: Better Homes and Gardens


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • In a 2-quart microwave-safe casserole micro-cook the sliced potatoes, water, and salt, covered, on 100 percent power (high) for 7 to 10 minutes or until potatoes are just tender, stirring twice. Drain; remove from casserole and set aside.

Instructions Checklist
  • In same casserole cook onion in margarine or butter, covered, on high for 1-1/2 to 3 minutes or until tender. Stir in flour. Add milk all at once; stir to combine. Cook, uncovered, on high for 5 to 6 minutes or until thickened and bubbly, stirring after every minute until sauce starts to thicken, then after every 30 seconds. Add cheese; stir until melted. Stir in the cooked potatoes, spinach, and pimiento. Cook, covered, on high for 1 to 2 minutes or just until heated through. Makes 8 servings.

Nutrition Facts

203 calories; total fat 9g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 16mg; sodium 213mg; potassium 581mg; carbohydrates 23g; fiber 2g; sugar 5g; protein 7g; vitamin a 2964IU; vitamin c 17mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 172mg; iron 1mg.


1 Ratings
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