I already shared this version of a hash brown casserole with you guys… but this version really came about as a clean-out my fridge recipe. I was tired of seeing the bag of hash brown potatoes in the freezer, a small container of French Onion Dip, the spinach, the shredded cheeses.
I challenged myself to cook with stuff that was already “opened” – no need to open a new package of anything to save in the fridge.
HASHBROWN SPINACH CASSEROLE
1 lbs (about 1/3 a bag) of frozen hash brown potatoes, somewhat thawed About 1 cup of frozen cut-leaf spinach, somewhat defrosted too 4oz of French Onion Dip – you can use one from the store or make it yourself 2 tbs plain yogurt 1 cup shredded Italian cheese blend – Asiago, Mozzarella, provolone, etc. Freshly Cracked Black Pepper to taste
- Pre-heat oven to 350°F.
- Mix together all the ingredients in a medium bowl.
- Place the mixture in an oven-proof dish bake in oven for about 45 minutes to 1 hour, until the potato is fully cooked and the top is golden brown.
No need to salt this dish in my opinion… the times I used additional salt, even a little, it turned out salty. The dip and the cheeses will provide plenty saltiness to the dish.
Try this with my Watercress Salad with Creamy Horseradish Dressing… super yummy.
KarmaFree Cooking 
What a great idea Madelyn! You never cease to amaze me with your clever vegetarian ideas. : )