Buzz
By now, it’s no secret that I adore a well-made casserole. Imagine a harmonious blend of my go-to ingredients coming together in a sliceable, savory masterpiece—what’s not to love? The only downside? Repetition. Keeping things fresh is key, and my newest discovery does just that. Transform your casserole with a crust made from instant mashed potatoes.
Instant mashed potatoes, often referred to as “potato flakes,” are dehydrated mashed potatoes that look a bit like fish food but taste surprisingly delicious. They’re particularly handy here because they let us manage the moisture level. Could you use homemade mashed potatoes? Absolutely, but I’d recommend using leftovers rather than freshly made, creamy ones. The aim is to use just enough water to shape the potato layer, then let most of it evaporate during baking, resulting in a sturdy, sliceable base.
For my casserole, I used a 7-by-9-inch Pyrex dish, generously coated with butter. The Idahoan mashed potatoes box includes a handy chart for serving sizes on the back. In a medium bowl, I combined four servings of potato flakes, salt, and butter—you should do the same. Skip the liquid measurements on the box. Instead, boil water and add half a cup gradually.
Begin by using a rubber spatula to combine and mash the flakes with the other ingredients. If dry clumps remain, gradually add more water, about 1/4 cup at a time, until the mixture reaches a Play-Doh or clay-like consistency. For 1 1/3 cups of potato flakes, I used 1 cup of hot water. Incorporate grated parmesan cheese into the mixture—I used 1/3 cup of freshly grated parm, but if using pre-shredded, opt for 1/2 cup. The cheese will help bind the potato mixture as it cools.
Spread the cheesy potato mixture evenly into the casserole dish, pressing it about half an inch up the sides to create a slight wall. Bake the crust at 350°F for approximately 25 minutes, or until the edges turn golden and the surface feels dry to the touch. Once the crust is ready, add your casserole filling and bake as usual, checking for doneness based on the ingredients used. The potato layer will continue to bake, developing a beautifully browned bottom.
Allow the casserole to cool entirely before cutting into it. The parmesan-infused potato crust introduces a savory, cheesy flavor to each bite, while its texture steals the show. The bottom and edges of the crust turn golden and slightly crispy in the oven, offering a delightful chewiness that contrasts with the fluffy potato layer beneath. This layer is light yet hearty, avoiding any sogginess. As the filling blends with the tender inner potato layer, it creates the illusion of additional layers in your casserole.
Below is a recipe for a spinach casserole, perfect for meal prepping lunches or serving as a satisfying vegetarian dinner. Feel free to customize the filling with your choice of dry spices or fresh herbs. This dish stays fresh in the fridge for up to five days when stored properly.
Spinach Casserole with a Cheesy Mashed Potato Base
Crust Ingredients:
1 ⅓ cups instant mashed potato flakes
2 tablespoons melted butter
½ teaspoon salt
1 cup hot water
⅓ cup grated parmesan cheese
Filling Ingredients:
2 cups frozen chopped spinach
1 cup cottage cheese
2 cups egg whites
½ teaspoon salt
Preheat your oven to 350°F and generously butter a 7-by-9-inch baking dish.
In a medium bowl, combine the first four ingredients until the mixture reaches a clay-like consistency. Stir in the grated parmesan cheese. Press the mixture evenly into the bottom of the dish, extending it slightly up the sides. Bake at 350°F for 25-30 minutes, or until the edges turn golden brown. While the crust bakes, prepare the filling.
Combine all the filling ingredients in a bowl. (If using frozen spinach in brick form, thaw and break it apart beforehand.) Once the potato crust is prepared, evenly pour the filling into the crust, spreading it out as needed.
Bake at 350°F for approximately 35 minutes. The edges should rise and firm up, and the center should not jiggle when gently shaken. Allow the casserole to cool completely before slicing.
