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Herbed Spinach Bake Recipe
Herbed Spinach Bake Recipe photo by Taste of Home

Herbed Spinach Bake Recipe

Publisher Photo
This is a special side dish my mother liked to serve at church dinners. She was recognized by family and friends as an outstanding cook. It's a pleasure to share her recipe with you. —Nancy Frank, Ariel, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 16 servings

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach
  • 2 cups cooked rice
  • 2 cups (8 ounces) shredded cheddar cheese
  • 4 eggs, beaten
  • 2/3 cup milk
  • 1/4 cup butter, softened
  • 1/4 cup chopped onion
  • 2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground thyme

Nutritional Facts

1 serving (1 piece) equals 131 calories, 9 g fat (5 g saturated fat), 77 mg cholesterol, 447 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl.
  2. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover and bake 5 minutes more or until set. Cut into squares to serve. Yield: 16 servings.
Originally published as Herbed Spinach Bake in Taste of Home December/January 1994, p39

Nutritional Facts

1 serving (1 piece) equals 131 calories, 9 g fat (5 g saturated fat), 77 mg cholesterol, 447 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Herbed Spinach Bake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 29, 2012

"This was so easy to make and tastes great. I actually didn't have any rice so I just substituted cooked quinoa and it worked out just fine. Also, the next time I make it I will reduce or omit the salt altogether. I think that the cheddar the worchestershire sauce gives the dish plenty of salty flavor."

MY REVIEW
Reviewed May. 19, 2011

"This was FANTASTIC! My next go with it I will be adding mushrooms."

MY REVIEW
Reviewed Apr. 25, 2011

"I've been making 1/2 a recipe of this for years. I cook 1/2 cup of raw rice first , add 1 box of chopped spinach, thawed and lightly cooked, and etc. and bake in a 8x8 pan. It can be microwaved until done, but tastes better IMO in the oven. In the summer I will microwave it for 10 min on 50% or so, until the eggs are set.

The more minced onion and cheese added the better!"

MY REVIEW
Reviewed Feb. 5, 2010

"I used 2% milk and 2% milk cheddar cheese and brown rice and egg beaters."

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