Name: Spinach and Egg Casserole
Ingredients: 1 Box (10 oz.) Birds Eye frozen chopped spinach; 1 cn (15 oz.) Cheddar cheese soup; 1/2 lb Deli ham, cut into 1/4"cubes; 1 tb Mustard; 4 Hard-boiled eggs, chopped or sliced

The cross was the place on which this sacrifice was offered; for as the blood of the slain lamb was poured out at the foot of the altar, sprinkled upon its horns, and burned in its ever-enduring fire, so our blessed Lord shed His blood upon the cross. He there endured the wrath of God to the uttermost; He there put away sin by the sacrifice of Himself; He there offered His holy soul and body, the whole of His pure and sacred humanity, in union with his eternal Deity, as an expiation for the sins of His people.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Casseroles, Vegetables, Cheese/eggs, Easy	4	Servings

INGREDIENTS

1		Box (10 oz.) Birds Eye frozen chopped spinach
1	cn	(15 oz.) Cheddar cheese soup
1/2	lb	Deli ham, cut into 1/4"cubes
1	tb	Mustard
4		Hard-boiled eggs, chopped or sliced

INSTRUCTIONS

Preheat oven to 350&deg;F.  In large saucepan, cook spinach according to
package directions; drain well. Stir in soup, ham and mustard. Pour into
9x9 inch baking pan. Top with eggs. Bake 15 to 20 minutes or until heated
through. Prep Time: 10 minutes, Cook Time: 15 - 20 minutes. Serving
Suggestion: Sprinkle with paprika for added color Yield: 4 servings Typed
in MMFormat by cjhartlin@msn.com Source: Best Recipes
101    Casseroles
Posted to brand-name-recipes by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Feb 20, 1998

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