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Publisher Photo
This is my all-time favorite spinach recipe. Even my kids liked it when they were little. You are sure to love it.—Janet Hornsby, Palmyra, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Directions

In a blender or food processor, combine spinach and eggs; cover and process until smooth. Add the cream, butter, salt and pepper; process until blended.
Grease the bottom and sides of a 1-qt. straight-sided baking dish. Dust bottom and sides with Parmesan cheese. Transfer spinach mixture to dish. Bake, uncovered at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yield: 6 servings.
Originally published as Spinach Casserole in Light & Tasty February/March 2005, p10

Nutritional Facts

2/3 cup: 351 calories, 34g fat (20g saturated fat), 238mg cholesterol, 509mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 9g protein.

  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 4 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  1. In a blender or food processor, combine spinach and eggs; cover and process until smooth. Add the cream, butter, salt and pepper; process until blended.
  2. Grease the bottom and sides of a 1-qt. straight-sided baking dish. Dust bottom and sides with Parmesan cheese. Transfer spinach mixture to dish. Bake, uncovered at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yield: 6 servings.
Originally published as Spinach Casserole in Light & Tasty February/March 2005, p10

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