spinach, feta and artichoke tater tot casserole

Banana Bread

Spinach, Feta & Artichoke Tater Tot Casserole

This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. Be sure to squeeze as much moisture as you can from the frozen artichoke hearts and spinach to prevent the casserole from becoming soggy. If you can’t find frozen artichoke hearts, you can use canned—just make sure to rinse them well to remove any excess salty brine.

Ingredients

12 large eggs
2/3 cup half-and-half
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried dill
1/4 teaspoon ground pepper
2 cups frozen quartered artichoke hearts, thawed and squeezed dry
1 1/2 cups frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup frozen diced onions
1/2 cup crumbled feta cheese
13 ounces frozen potato tots (about 3 cups), thawed
1/4 teaspoon salt

Directions

Preheat oven to 350°F. Coat a 7-by-11-inch casserole dish with cooking spray. Whisk eggs, half-and-half, garlic powder, oregano, dill and pepper together in the prepared dish until thoroughly combined. Scatter artichoke hearts, spinach and onions over the egg mixture; sprinkle evenly with feta. Arrange potato tots over the feta in a single layer, leaving about ¼ inch between each tot.
Cover with foil and bake until the middle is just set and the edges are slightly golden brown, 50 to 55 minutes. Sprinkle with salt before serving.