Crab-spinach souffl
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (12-oz) Stouffer's spinach souffl; thawed |
| 2 | pounds | Small curd cottage cheese |
| 6 | tablespoons | Flour |
| 6 | Eggs; beaten | |
| 1 | Stick butter or margarine; melted | |
| ½ | pounds | Sharp Cheddar cheese; grated or cut in small pieces |
| 1 | can | (6-oz) crabmeat |
Directions
Mix all ingredients together. Bake in a 9x13 baking dish for 1 hour at 350ø. Yield: 10 to 12 servings. NANCY COUCH (MRS. JAMES)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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