Italian Spinach Casserole
Italian Spinach Casserole
2 boxes frozen chopped Spinach cooked and drained (I steam the spinach to retain the vitamins as one doesn’t have to squeeze water as you have to do when cooking in water)
1 onion chopped
1 clove garlic (optional)
3 eggs
1 can cream mushroom soup
3/4th cup Italian bread crumbs
Half cup mayonnaise
1 cup shredded Velveeta cheese
Directions:
1) Sauteed onions and 1 garlic clove.
2) Cook spinach
3) Mix soup, spinach, onions/garlic, breadcrumbs mayonnaise together.
4) Beat the egg whites and egg yolks separately and folded them in.
- This last step doesn’t have to be done, but it makes the casserole more “fluffy” (like a soufflaaayyy :)
Mix together. Bake at 300 for one hour uncovered. Or bake at slightly higher temperature for less time.
Photo taken as casserole was ready for oven. Sorry, I didn’t take a photo when it came out, as I was rushing to take it to an Easter dinner. It was lovely (all poofed up and browned nicely). Now that’s southern cooking!
