Spinach fluff

Yield: 6 Servings

Measure Ingredient
2 packs Spinach, chopped; 10 oz. ea. thawed and well drained
2 cups Milk; divided
4 \N Eggs
1 can Soup, cream of mushroom; undiluted
¼ cup Butter (or marg.); melted
1 teaspoon Salt
1 teaspoon Ac'cent
1 teaspoon Onion juice
1 teaspoon Garlic juice
½ cup Cheese, Parmesan; grated

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.

Similar recipes