Title: Herb Spinanch Bake
Categories: Vegetable
Yield: 16 Servings

20	oz	Spinanch, frozen-chopped
2	c	Rice, cooked
16	oz	Cheddar cheese, shredded
4		Eggs, beaten
2/3	c	Milk
1/4	c	Butter, softened
1/4	c	Onion, chopped
2	ts	Salt
1	ts	Worcestershire sauce
1	ts	Thyme ground

Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350øF for 20 minutes. Uncover and bake 5 minutes more or until set.

Nancy Frank, Lake Ariel, PA Taste of Home, Dec/Jan/94

previous

next