Spinach florentine

Yield: 1 Servings

Measure Ingredient
1 pack Wide noodles, 8 0z
1 \N Onion, chopped fine
½ cup Butter
2 packs Fresh chopped spinach (10 oz each)
1 teaspoon Salt
3 \N Eggs, slightly beaten
1 cup Sour cream

Cook noodles in salted water until barely tender, then drain. Saute onion in butter. Combine all ingredients and place in a well-greased 6 cup ring mold. Place mold in pan of hot water and bake in a 350F oven 45 minutes.

Unmold and serve hot. Makes 6 to 8 servings.

Source: Queen Victoria (r) Producer Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rod Grant <rodgrant@...> on Mar 08, 1997.

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