Spinach casserole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Shortening |
| ¼ | cup | + 1 Tbsp butter; divided |
| ¼ | cup | Flour |
| ¾ | cup | Milk |
| 2 | cups | Onion; chopped |
| 1 | pack | Frozen chopped spinach; |
| . cooked according to | ||
| . package directions | ||
| 2 | Eggs; beaten | |
| 1 | cup | Sour cream |
| 1 | pack | Jiffy Corn Muffin Mix (8oz) |
| 2 | tablespoons | Swiss cheese; shredded |
Directions
Preheat the oven to 350 degrees.
Using shortening, grease a 1 quart casserole dish.
To prepare the cream sauce: In a small saucepan over low heat, melt ¼ cup butter. Whisk in flour. Cook, stirring constantly, until the mixture is smooth. Remove from heat, add milk gradually in a steady stream. Return the mixture to the heat and bring to a boil, stirring constantly. Boil 1 minute. Remove from the heat and set aside.
Meanwhile, melt the remaining 1 tablespoon of butter in a medium skillet. Add the onion and saute 3 to 5 minutes Remove from the heat, add the spinach and set aside.
In a large bowl, combine the eggs, sour cream and corn muffin mix.
Blend well. Add the spinach mixture and cream sauce and combine well.
Pour the mixture into the prepared casserole and bake for 45 minutes or until slightly golden on top.
Remove from the oven and sprinkle Swiss cheese on top if desired.
Return to the oven until the cheese is melted, about 5 minutes.
Remove from oven and serve.
Nutritional analysis per serving: 217 calories, 13 grams fat, 20 grams carbohydrates, 60 milligrams cholesterol, 258 milligrams sodium, 20 percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95