Thaw, drain and press the spinach until very dry. Set aside
ool slightly.
Cook the spinach in a little water until
br>Drop in still frozen spinach and cook until thawed.
forks.
Wash fresh spinach several times to thoroughly wash
Cook and drain spinach.
Melt butter and cream cheese, add soup mix and seasoning; fold into spinach.
Put in casserole dish and top with bread crumbs and Parmesan cheese.
Bake at 375\u00b0 for 30 minutes.
Freezes well.
Serves 10.
Quadruple recipe for 50 people.
Preheat oven to 350\u00b0.
Mix the first 7 ingredients together.
Separately mix the Spinach Mixture ingredients.
Spread the ingredients from the first mixture in the bottom of a greased casserole.
Spread the spinach mixture over them and bake at 350 degrees until firm, 45-60 minutes.
inute or until tender. Add spinach and corn. Cook and stir
Cook and drain spinach.
Beat egg yolks, mash cream cheese and add both to hot (not boiling) soup.
Add spinach, beaten egg whites and Parmesan cheese to the above mixture.
Put in large casserole and top with French fried onions.
Bake in 350\u00b0 oven for 35 to 40 minutes.
No salt is needed in this recipe because of the use of concentrated soup.
However, if you must use more salt, do it sparingly.
Serves 8.
Preheat oven to 350\u00b0F.
Cook spinach according to package instructions. Drain; add nutmeg.
Slice Zucchini.
Grate Parmesan and Swiss (amounts in recipe for grated cheese).
Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
mixture. Bake for 20 minutes.
ixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4
Heat cream cheese and soup, stirring until blended.
Thaw and drain spinach.
Combine soup mixture, spinach, water chestnuts and two thirds of onions in large bowl.
Pour into a 1 quart casserole dish and crumble remaining onions on top.
Bake 20 minute at 350.
Cook spinach until almost done.
Drain and mix with sour cream and soup mix.
Place in buttered casserole dish and bake about 30 minutes at 350\u00b0.
The last 5 minutes add a can of French fried onion rings for topping.
Recipe may be cut in half.
large bowl, mix ricotta, spinach, 1 cup mozzarella cheese, 1
Drain spinach.
Mix all ingredients together.
Pour mixture into casserole or baking dish.
Sprinkle liberally with parmesan cheese.
Bake at 350\u00b0F for 40-45 minutes or until browned and bubbly.
Mix all ingredients together.
Bake in large casserole dish at 350\u00b0 for 30 minutes.
This recipe can be cut in half for a 9 x 13-inch casserole.
Cook the spinach and broccoli, a little less than instructions say, adding a tablespoon of vinegar to each.
Add the seasonings to the soup and then mix in drained spinach and broccoli.
Pour into a flat, buttered baking dish and arrange onions on top.
(If you want, also add 2 peeled and quartered tomatoes.)
Sprinkle on the cheese and bake for 35 minutes at 325\u00b0 or for 45 minutes at 250\u00b0.
(If you double this recipe, use a can each of mushroom and celery soups.)
Thoroughly combine all ingredients in a mixing bowl.
Pour into greased crock-pot.
Cover and cook on low for 4 to 5 hours. Recipe may be doubled, if desired.
egrees/speed 5.
Add spinach to TM bowl, push down
ix the shallot, garlic and spinach together, and then fold in
Brown the hamburger and onion; drain fat.
Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
Mix well and bake at 350\u00b0F for about 40 minutes or until bubbly and browned on top.