Yield: 6 Servings
|2 packs||Spinach, chopped; 10 oz. ea. thawed and well drained|
|2 cups||Milk; divided|
|1 can||Soup, cream of mushroom; undiluted|
|¼ cup||Butter (or marg.); melted|
|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.