HashBrown Spinach Casserole

25 Jan

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.



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


  1. Pre-heat oven to 350°F.
  2. Mix together all the ingredients in a medium bowl.
  3. 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.

One Response to “HashBrown Spinach Casserole”

  1. Aimee S. February 2, 2010 at 10:56 am #

    What a great idea Madelyn! You never cease to amaze me with your clever vegetarian ideas. : )

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: