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Spinach Parmesan Recipe

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This easy dish is a satisfying solution to breakfast or brunch. It's a great addition to any buffet, plus it's guaranteed to serve a big bunch.—Anna Free, Cleveland, Ohio
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:40-48 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 40-48 servings

Ingredients

  • 8 packages (10 ounces each) frozen chopped spinach, thawed
  • 1 medium onion, finely chopped
  • 1/2 cup butter cubed
  • 6 Eggland's Best Eggs, lightly beaten
  • 1-1/2 cups dry bread crumbs
  • 1-1/3 cups grated Parmesan cheese, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 each) equals 52 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 155 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Drain spinach, reserving 1 cup liquid. In a large skillet, saute onion in butter until tender.
  2. In a large bowl, combine the spinach, eggs, bread crumbs, 1 cup Parmesan cheese, Worcestershire sauce, salt, pepper, onion mixture and reserved liquid.
  3. Spread in two greased 13-in. x 9-in. baking dishes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 40-48 servings.
Originally published as Spinach Parmesan in Taste of Home October/November 2000, p54

Nutritional Facts

1 serving (1 each) equals 52 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 155 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

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