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Casseroles

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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Castilian-Style Passover Potato Casserole

6  medium baking potatoes (about 2 pounds)
1/2  cup plain, low-fat yogurt
2  tablespoons margarine or butter
1/4 to 1/2  teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4  cup herbed feta cheese or plain feta cheese
1/4  cup water
10 oz package prewashed spinach
1/4  teaspoon paprika
 
Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender.  Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
 
Preheat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
 
Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese.
Spread remaining potato mixture on top and sprinkle with paprika.
 
Bake, uncovered, for 15 minutes or until top is lightly browned. Makes 8 side-dish servings.