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AUNT CAROL'S SPINACH CASSEROLE

by Jane Ehrenfeld - 2004 Conference Cookbook

Ingredients:

10 oz. box

Spinach

½ cup

Mayonnaise – scant*

1

Egg

¼ cup

Grated Cheese – cheddar, parmesan or other hard cheese

1 Tbl.-approx.

GF Bread Crumbs or Cornflake Crumbs - optional

Directions:

1.       Cook and drain spinach according to directions on box. (In microwave or stove, doesn’t have to be very cooked beyond thawed enough to drain.)

2.       Drain all excess liquid out. I use cheesecloth and squish by hand. The more you drain the better the dish turns out.

3.       Mix spinach with approximately ½ cup mayo, egg and cheese. Can be done in the same dish as baking, just wipe edges before putting in oven.

4.       Mix a little more cheese (approx. 1 Tbl.) with breadcrumbs, sprinkle over top of casserole.

5.       Bake at 350 degrees for at least 20 minutes.

Note: A great pot-luck dish, this recipe multiplies well. A deeper dish makes a moister product (more like a soufflé) and a shallower one is a bit more like a crustless spinach pie. Serve hot or at room temperature. Leftovers reheat excellently.

* Reduced fat mayo works fine, but not fat free since the mayo is providing all the oil for the recipe.

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