Scalloped Potatoes and Spinach
Recipe from Better Homes and Gardens
Easy to tote and reheat, this winning side dish is perfect for potlucks and picnics--or just treat your family.
Total Time: 35 mins
see savings5medium potatoes, peeled and sliced 1/4 inch thick (5 cups)
see savings1/4 cupwater
see savings1/8 teaspoonsalt
see savings1/3 cupchopped onion
see savings3 tablespoonsmargarine or butter
see savings3 tablespoonsall-purpose flour
see savings2 cupsmilk
see savings3/4 cupshredded cheddar cheese (3 ounces)
see savings1/2 10 ounce packagefrozen chopped spinach, thawed and well drained
see savings1 tablespoonchopped pimiento
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.
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.
Per Serving: cal. (kcal) 203, Fat, total (g) 9, chol. (mg) 16, sat. fat (g) 4, carb. (g) 23, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 7, vit. A (IU) 2964, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 213, Potassium (mg) 581, calcium (mg) 172, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet