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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
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