Spinach Casserole (Low Fat and Low Carb)

JUST A PINCH(5)
Amy F.: "I did not use low fat products, so I can’t speak…" Read More
4Ingredients
50Minutes
90Calories

Ingredients

US|METRIC
  • 1 fat-free cottage cheese (carton, 16 oz)
  • 8 ounces fat-free cheddar cheese (grated)
  • 10 ounces spinach (chopped, thawed and drained)
  • 3/4 cup egg substitute
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    90Calories
    Sodium28% DV670mg
    Fat2% DV1.5g
    Protein27% DV14g
    Carbs2% DV7g
    Fiber4% DV<1g
    Calories90Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium670mg28%
    Potassium470mg13%
    Protein14g27%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber<1g4%
    Sugars4g8%
    Vitamin A100%
    Vitamin C20%
    Calcium30%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Amy F. 7 months ago
    I did not use low fat products, so I can’t speak to that, but the fattier version I made was really good. Will definitely make again, so easy.
    Dee 10 months ago
    Made this plate for a group of friends; it was AMAZING
    Shakya Thambavita 10 months ago
    I used eggs instead of egg substitute and it turned out well! xx
    pam s. a year ago
    Adding a cup or so of pre-cooked, but firm, brown rice to the casserole will absorb some of the moisture and allow it to hold together easily. It makes for neat cutting into squares for serving.
    Diego Tasso a year ago
    Great recipe it goes well with a side of salad or asparagus or soup
    George Kizis a year ago
    it was good but watery which was something I disliked. Possibly adding something to absorb the water would improve the recipe.
    Chorev 2 years ago
    Fantastic, I replaced the cottage cheese with lactose-free cheese, added small amount of salty cheese from goat's milk.
    Bobbi M. 3 years ago
    This recipe tasted fine but it didn't get as solid as I would have liked. Even though I added extra cheese it was still a little runny. Maybe cooking it longer would help

    PlanShop