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  [275x32]This easy casserole, which can be assembled up to one day ahead, is a delicious combination of nutrient-dense veggies and a tangy cheese topping. 3 packages (10 ounces each) frozen chopped spinach 2 packages (10 ounces each) frozen chopped Swiss chard (Use additional chopped spinach instead, if desired.) 3 large eggs, beaten 1 cup sour cream Pinch nutmeg 1/2 teaspoon salt 1/4 teaspoon ground pepper 6 ounces extra sharp cheddar cheese, grated 1. Defrost spinach and Swiss chard; pour off excess water and squeeze dry. In a large bowl, mix spinach, Swiss chard, eggs, sour cream and nutmeg; season well with salt and pepper. Spread into a buttered shallow baking dish. Top with cheese. 2. Heat oven to 350°. Bake 40 minutes, until bubbly and browned on top. Servings: 8 Prep time: 10 minutes Bake/Cook time: 40 minutes Carbohydrates: 9.5 grams Net Carbs: 5 grams Fiber: 4.5 grams Protein: 13 grams Fat: 15 grams Calories: 211 |
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