| 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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