Baked Spinach Casserole Recipe
Fusion cuisine · 300 calories
About this recipe
A hearty and diabetic-friendly baked spinach casserole, perfect for dinner. This vegetarian dish combines creamy sour cream, flavorful onion soup mix, and a cheesy topping for a satisfying meal.
Ingredients
- 200 G Authentic Greek Yogurt
- 250G Holland & Barrett Nutritional Yeast Flakes
- 500 G Quaker Rolled Oats Porridge
- 1 Bunch Spinach Fresh 1 Bunch
- - Tropical Sun Onion Powder
- 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Cook 500 g of fresh spinach in a large pan over medium heat until wilted, about 3-4 minutes. Drain any excess liquid and set aside.
- 3. In a mixing bowl, combine the cooked spinach, 1 tablespoon of onion powder, and 1 cup of greek yogurt. Mix well until evenly combined.
- 4. Transfer the spinach mixture to a greased baking dish and spread it out evenly.
- 5. Sprinkle 1 cup of nutritional yeast evenly over the top of the spinach mixture.
- 6. If desired, sprinkle 1/4 cup of oats over the cheese and drizzle with 2 tablespoons of olive oil.
- 7. Bake in the preheated oven for 20 minutes, or until the nutritional yeast is heated through and bubbly.
- 8. Remove from the oven and let cool for a few minutes before serving.