Ingredients
3
eggs, beaten
4
cups frozen hash-brown potatoes, thawed
2
cups frozen cut leaf spinach, thawed, squeezed to drain
1
cup Progresso™ Italian Style Bread Crumbs
1/2
cup chopped onion
1
(4-oz.) can mushroom pieces and stems, drained, chopped
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1/8
teaspoon nutmeg
1
(10 3/4-oz.) can condensed cream of mushroom with roasted garlic and herbs creative recipe soup
1/3
cup milk
Preparation
Heat oven to 350°F. Spray 8x4-inch loaf pan with nonstick cooking spray. In large bowl, combine all loaf ingredients; mix well. Press mixture firmly in sprayed pan.
Bake at 350°F. for 45 to 50 minutes or until top is golden brown and loaf is firm. Remove loaf from oven; cool 5 minutes.
Meanwhile, in small saucepan, combine soup and milk; mix well. Cook over medium heat until hot, stirring frequently.
To serve, if necessary, loosen edges of loaf with knife; invert onto serving platter. Cut loaf into slices. Serve sauce over slices.
