Crab-spinach Souffl
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs, Meats | Seafood | 10 | Servings | |
INGREDIENTS
| 1 | 12-oz Stouffer's spinach | |
| souffl thawed | ||
| 2 | lb | Small curd cottage cheese |
| 6 | T | Flour |
| 6 | Eggs, beaten | |
| 1 | Stick butter or margarine | |
| melted | ||
| 1/2 | lb | Sharp Cheddar cheese, grated |
| or cut in small pieces | ||
| 1 | 6-oz crabmeat |
INSTRUCTIONS
Mix all ingredients together. Bake in a 9x13 baking dish for 1 hour at 350ø. Yield: 10 to 12 servings. NANCY COUCH (MRS. JAMES) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 136.3mg
Sodium: 553.3mg
Potassium: 178mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 1.9g
Protein: 16.1g