Spinach And Egg Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Casseroles, Cheese/eggs, Easy, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Box, 10 oz. Birds Eye | |
| frozen chopped spinach | ||
| 1 | 15 oz. Cheddar cheese soup | |
| 1/2 | lb | Deli ham, cut into 1/4"cubes |
| 1 | T | Mustard |
| 4 | Hard-boiled eggs, chopped | |
| or sliced |
INSTRUCTIONS
Preheat oven to 350øF. 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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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 85
Total Fat: 9.4g
Cholesterol: 253mg
Sodium: 926.2mg
Potassium: 405.4mg
Carbohydrates: 4.7g
Fiber: 2.2g
Sugar: 1.7g
Protein: 19.5g