Spinach-Cheese Bake

By á-10058

Joyce Keil, San Mateo, California and Kathy Kitchens Downie, R.D., Cooking Light

MAY 2007

Ingredients

• 1 tablespoon butter, melted
• Cooking spray
• 2 (6-ounce) packages fresh baby spinach
• 1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
• 3/4 cup (3 ounces) shredded Monterey Jack cheese
• 1 1/3 cups all-purpose flour (about 5 3/4 ounces)
• 1 1/2 cups fat-free milk
• 1 cup egg substitute
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground red pepper

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Pour the butter into the 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.

Lightly spoon 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.