Scalloped Potatoes and Spinach

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

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2.5 by 3 people

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  • Makes: 8 servings
  • Start to Finish: 35 mins

Scalloped Potatoes and Spinach

Reviews (0)

2.5 by 3 people

Rate This!

Directions

  1. 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.
  2. 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.
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Nutrition Facts (Scalloped Potatoes and Spinach)

  • Per serving:
  • 203 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 16 mg chol. ,
  • 213 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 7 g pro.
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3 Ratings

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