Spinach & Tomato Hashbrown Casserole
These breakfast potatoes will be gone in minutes. Made with Dei Fratelli Chopped Italian Tomatoes, orzo pasta, and cream cheese, spinach and Tomato Hash Brown Casserole is the filling potato dish you need at your weekend brunch.
Servings 6 servings
Ingredients
- 1 (14.5 oz.) can Dei Fratelli Chopped Italian Tomatoes drained
- 1/4 Cup Orzo Pasta
- 1 Tbsp. Extra Virgin Olive Oil
- 1/2 Cup Yellow Onion thinly sliced
- 1 tsp. Garlic minced
- 1 (8 oz.) package Cream Cheese softened
- 3/4 tsp. Basil dried
- 1/2 tsp. Salt
- 4 Cups Fresh Baby Spinach roughly chopped
- 1 Cup Monterery Jack Cheese shredded
- 4 Cups Potatoes shredded
- Pan Spray as needed
Instructions
- Preheat oven to 375 F.
- Bring pot of water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and set aside.
- While pasta is cooking, heat oil in a large saucepan over medium heat. Add onion and cook until tender, about 3-4 minutes. Add garlic and cook 1 additional minute.
- Add cooked orzo, cream cheese, basil, and salt. Continue cooking until cream cheese is melted and well incorporated, about 2 minutes, stirring continuously.
- Gradually add spinach and cook until slightly wilted about 2 minutes. Remove from heat and add Dei Fratelli Chopped Italian Tomatoes and Monterey jack cheese. Continue mixing until cheese is melted, about 1 minute.
- Lightly grease a small casserole dish with butter or oil. Using about 3 cups of shredded potatoes, create a thin crust on the bottom and walls of the dish. Use hands to gently push them into place.
- Fill crust with spinach and tomato mixture. Top with remaining potato and bake for 1 hour and 20 minutes, or until potatoes are golden brown and crispy.
Notes
If using frozen shredded potatoes, make sure they are completely thawed before cooking!
Related Recipes To Try:
Tomato Scalloped Potatoes
Italian Breakfast Bake
Brunch Casserole