| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | md | Potatoes (up to 10) |
| 8 | oz | Sour cream |
| 10 | oz | Box frozen spinach |
| 2 | tb | Chopped onion |
| 1 | c | Grated cheddar cheese |
| 2 | tb | Milk |
| 1/4 | c | Margarine |
| 1 | Egg | |
| Parmesan cheese | ||
| Salt and pepper |
INSTRUCTIONS
Boil potatoes until done. Mash together with milk sour cream, margarine, salt and pepper. Mix together spinach, egg, onion, and parmesan cheese. Layer one half of the potatoes, then the spinach, then the other half of the potatoes. Sprinkle with cheddar cheese. Bake approximately 40 minutes at 350 degrees. Instant potatoes can also be used in this recipe. Posted to Bakery-Shoppe Digest V1 #407 by Pamela Morrisson <pmorrsn@wnm.net> on Nov 21, 1997
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