Spinach fluff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Spinach, chopped; 10 oz. ea. thawed and well drained |
| 2 | cups | Milk; divided |
| 4 | 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 |
Directions
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.