Jalapeno Cheese Spinach Casserole - Butter Buds^ Recipe
Yield: 12 ----------Recipe by luhu.jp
Ingredients:
4 each: Tb liquid Butter Buds or,
1 dash: Pepper,
-fatfree chicken broth,
2 cup: Grated nonfat Cheddar cheese,
-, 4-5tb
2 each: Bx, (10oz) frozen chopped
2 each: Tb flour,
-spinach,
2 each: Tb chopped onion,
1 cup: Homemade croutons or,
1/2 cup: Evaporated skim milk,
-Perreridge Farms seasoned,
1/2 cup: Juice from spinach,
-cubed style stuffing,
1/2 t: Garlic powder,
1 can: , (71/2oz) hot jalapeno
1/2 t: Celery salt,
-relish*,
Directions:
*Start with 1/2 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 9 1/2 x 11" casserole. HOMEMADE CROUTONS: 1
loaf French bread cut into cubes. Mix together 1 cup liquid Butter
Buds, 1/2 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
Source from luhu.jp
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 9 1/2 x 11" casserole. HOMEMADE CROUTONS: 1
loaf French bread cut into cubes. Mix together 1 cup liquid Butter
Buds, 1/2 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
Source from luhu.jp