| 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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