Jalapeno cheese spinach casserole - butter buds^

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Ingredients

Quantity Ingredient
4 eaches Tb liquid Butter Buds or fatfree chicken broth (4-5tb)
2 eaches Tb flour
2 eaches Tb chopped onion
½ cup Evaporated skim milk
½ cup Juice from spinach
½ teaspoon Garlic powder
½ teaspoon Celery salt
1 dash Pepper
2 cups Grated nonfat Cheddar cheese
2 eaches Bx (10oz) frozen chopped spinach
1 cup Homemade croutons or Perreridge Farms seasoned cubed style stuffing
1 can (71/2oz) hot jalapeno relish*

Directions

*Start with ½ can and add until it is as spicy as you like. Saute onions in Butter Buds or chicken broth. Simmer until onion is cooked.

Meanwhile, cook spinach as directed on package. Reserve juice from spinach. Add garlic powder, celery salt, pepper and flour to the onion mixture. Add juice from spinach mixture. Add 2 cups cheese and the jalapeno rellish to taste. Cook over low heat until the cheese is melted. Fold in the evaporated skim milk and spinach. Pour spinach mixture in a casserole that has been sprayed with nonstick coating.

Sprinkle croutons on top. Bake at 350F. 20-30 minutes or until golden brown on top. Bake in a 9½ x 11" casserole. HOMEMADE CROUTONS: 1 loaf French bread cut into cubes. Mix together 1 cup liquid Butter Buds, ½ ts. garlic powder, 1 ts oregano and 1 ts basil. Pour Butter Bud mixture over cubed bread and mix well. Spread on cookie sheet sprayed with nonfat spray. Sprinkle a very small amount of Parmesan cheese on top. If some of the croutons are still dry, sprinkle dry Butter Buds from the jar on top to cover all the cubes. Bake at 250F.

for 15-20 minutes. Remove from oven and let cool and harden. Store in an airtight container. You can use these in any of your salads. They are especially good in my Caeser Salad. Per serving: 42 cal., 0.3g fat (6%), 0mg chol., 2g fiber, 4g pro., 7g carb., 250mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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