Spinach Potato Loaf

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 eggs, beaten
• 4 cups frozen hash brown potatoes, thawed
• 2 cups green giant frozen chopped spinach, thawed squeeze to drain
• 1 cup progresso italian style breadcrumbs
• 1/4 cup grated swiss cheese
• 1/2 cup chopped onion
• 1 (4 ounce) can green giant mushroom stems and pieces, drained and chopped (or use whatever canned mushrooms you like)
• 1/2 teaspoon salt
• pepper
• 1/8 teaspoon nutmeg (i leave it out and use garlic powder because we aren't fond of nutmeg)
• 1 (10 3/4 ounce) can condensed cream of mushroom & garlic soup
• 1/3 cup milk

Recipe

• 1 heat oven to 350.
• 2 spray 8x4 inch loaf pan with nonstick cooking spray.
• 3 in large bowl, combine all loaf ingredients and mix well.
• 4 press mixture firmly into sprayed pan.
• 5 bake at 350 for 45-50 minutes or until top is golden brown and loaf is firm.
• 6 remove from oven and cool 5 minutes before serving.
• 7 meanwhile, in sauce pan, combine soup and milk. mix well.
• 8 cook over medium heat until hot, stirring frequently.
• 9 to serve, loosen edges of loaf with knife (if neccessary).
• 10 invert onto serving platter. cut loaf into slices and serve sauce over loaf slices.