Spinach Fluff Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 package: Spinach, chopped, 10 oz. ea. thawed and well drained
2 cup: Milk, divided
4: Eggs,
1 can: Soup, cream of mushroom, undiluted
1/4 cup: Butter (or marg.), melted
1 tsp: Salt,
1 tsp: Accent,
1 tsp: Onion juice,
1 tsp: Garlic juice,
1/2 cup: Cheese, Parmesan, grated
Directions:
Combine 1 package spinach and 1 cup milk in container of electric
blender; puree. Add remaining spinach; blend until smooth. Add
remaining milk, eggs, soup, butter, salt, and Accent; blend well.
Stir in onion juice, garlic juice, and cheese.
Pour mixture into a well-greased shallow 2 quart casserole. Bake at
325 degrees for 1 hour or until inserted knife comes out clean.
SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.
Source from luhu.jp
blender; puree. Add remaining spinach; blend until smooth. Add
remaining milk, eggs, soup, butter, salt, and Accent; blend well.
Stir in onion juice, garlic juice, and cheese.
Pour mixture into a well-greased shallow 2 quart casserole. Bake at
325 degrees for 1 hour or until inserted knife comes out clean.
SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.
Source from luhu.jp