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Herb spinanch bake
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| Artist: |
_ |
| Categories: |
Vegetables |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 20
| oz | Spinanch, frozen-chopped | | 2
| cup | Rice, cooked | | 16
| oz | Cheddar cheese, shredded | | 4
| | Eggs, beaten | | 2/3
| cup | Milk | | 1/4
| cup | Butter, softened | | 1/4
| cup | Onion, chopped | | 2
| tsp | Salt | | 1
| tsp | Worcestershire sauce | | 1
| tsp | Thyme ground |
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Procedures:
| 1 | Cook spinach according to package directions; drain well, squeezing out excess liquid. | | 2 | Combine spinach with remaining ingredients in a large bowl. | | 3 | Pour into a greased 13x9x2-inch baking dish. | | 4 | Cover and bake at 350°F for 20 minutes. | | 5 | Uncover and bake 5 minutes more or until set. | | 6 | nancy frank, lake ariel, pa taste of home, dec/jan/94 |
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