Herb spinanch bake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Spinanch, frozen-chopped |
| 2 | cups | Rice, cooked |
| 16 | ounces | Cheddar cheese, shredded |
| 4 | Eggs, beaten | |
| ⅔ | cup | Milk |
| ¼ | cup | Butter, softened |
| ¼ | cup | Onion, chopped |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Thyme ground |
Directions
Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350øF for 20 minutes. Uncover and bake 5 minutes more or until set.
Nancy Frank, Lake Ariel, PA Taste of Home, Dec/Jan/94
Related recipes
- Baked spinach
- Chicken spinach bake
- Cream spinach bake^
- Double spinach bake
- Herb pinwheel rolls
- Herb spelt pasta^
- Herb spinach tarts
- Herb stuffing bake
- Herbed spinach and rice bake
- Herbed spinach bake
- Herbed spinach balls
- Kale-and-spinach bake
- Spinach and cheese bake
- Spinach bake
- Spinach baked dish
- Spinach bread i
- Spinach feta bake
- Spinach herb sauce
- Spinach pasteries
- Spinanch balls