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Spinach, Feta & Artichoke Tater Tot Casserole
Ingredients
  • 12 large eggs
  • ⅔ cup half-and-half
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ¼ teaspoon ground pepper
  • 2 cups frozen quartered  artichoke hearts, thawed and squeezed dry
  • 1 ½ cups frozen chopped spinach, thawed, drained and squeezed dry
  • ½ cup frozen diced  onions
  • ½ cup crumbled  feta cheese
  • 13 ounces frozen  potato tots (about 3 cups), thawed
  • ¼ teaspoon salt
Steps
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