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Makeover Spinach Casserole

Even Janet Hornsby's kids would eat their spinach when served this dish, but she wanted to serve it without the guilt. We slimmed it down so she could do just that. The new recipe has a whopping 80% less fat and saturated fat, and the calories and cholesterol were reduced by more than 60%.—Taste of Home's Test Kitchen
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    6 servings


  • 4 egg whites
  • 2 eggs
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup fat-free half-and-half
  • 2 tablespoons butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


  • In a blender, combine the egg whites, eggs and spinach; cover and process until smooth. add the half-and-half, butter, flour, salt and pepper; process until blended.
  • Coat a 1-qt. straight-sided baking dish with cooking spray. Dust bottom and sides with Parmesan cheese. Transfer spinach mixture to dish.
  • Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve immediately.

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Average Rating:
  • amber51342
    Mar 2, 2010

    not much flavor and I like spinach. I fixed this just like the recipe but needs something to add some flavor

  • hgergen
    Mar 16, 2009

    No comment left

  • Txjosh16
    Dec 20, 2008

    I have made an error on the rating as I thought 1 (one) was best. It looks like we didn't like this but we did. Some of the family thought it needed more salt. I thought it needed punching up. I had add a dash of Tabasco and nutmeg but next time will add more and also some onion. Be sure not to over-bake it. It will go from almost baked to over-baked easily.