Name: Spinach Fluff
Ingredients: 2 pk Spinach, chopped; 10 oz. ea. thawed and well drained; 2 c Milk; divided; 4 Eggs; 1 cn Soup, cream of mushroom; undiluted; 1/4 c Butter (or marg.); melted; 1 ts Salt; 1 ts Ac'cent; 1 ts Onion juice; 1 ts Garlic juice; 1/2 c Cheese, Parmesan; grated

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Casseroles, Vegetables	6	Servings

INGREDIENTS

2	pk	Spinach, chopped; 10 oz. ea. thawed and well drained
2	c	Milk; divided
4		Eggs
1	cn	Soup, cream of mushroom; undiluted
1/4	c	Butter (or marg.); melted
1	ts	Salt
1	ts	Ac'cent
1	ts	Onion juice
1	ts	Garlic juice
1/2	c	Cheese, Parmesan; grated

INSTRUCTIONS

Combine 1 package spinach and 1 cup milk in container of electric blender;
puree.  Add remaining spinach; blend until smooth. Add remaining milk,
eggs, soup, butter, salt, and Ac'cent; blend well. Stir in onion juice,
garlic juice, and cheese.
Pour mixture into a well-greased shallow 2 quart casserole. Bake at 325
degrees for 1 hour or until inserted knife comes out clean.
SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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