ISO: ISO: Spinach Casserole recipe from a buffet..
- Thread starter Charlotte
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Would this one be close to the recipe you seek?
http://www.bbonline.com/recipe/tlh_mi_recipe2.html
http://www.bbonline.com/recipe/tlh_mi_recipe2.html
http://www.bbonline.com/recipe/tlh_mi_recipe2.html
http://www.bbonline.com/recipe/tlh_mi_recipe2.html
could it have been a spinach souffle?
not that it has to "look" like a souffle, but if you made this and put it in a buffet dish, it sounds like this:
SPINACH SOUFFLÉ
Serves 6
2 Tbsp. melted margarine/butter
2 Tbsp. flour
1 C. milk
1/2 tsp. salt
dash pepper
3 egg yolks
1 (10 oz.) package chopped frozen spinach, cooked
1/2 C. grated Parmesan cheese
1/4 C. minced onion
3 egg whites
1. Melt butter; blend in flour. Gradually blend in milk; add salt and pepper. slowly stir in beaten egg yolks. Add spinach, then cheese.
2. Sauté onion in a little additional butter and add to above.
3. Beat egg whites and fold into above.
4. Turn into greased 1 1/2 quart casserole.
5. Place casserole in oven in pan of hot water.
6. Bake 350o 50 minutes
not that it has to "look" like a souffle, but if you made this and put it in a buffet dish, it sounds like this:
SPINACH SOUFFLÉ
Serves 6
2 Tbsp. melted margarine/butter
2 Tbsp. flour
1 C. milk
1/2 tsp. salt
dash pepper
3 egg yolks
1 (10 oz.) package chopped frozen spinach, cooked
1/2 C. grated Parmesan cheese
1/4 C. minced onion
3 egg whites
1. Melt butter; blend in flour. Gradually blend in milk; add salt and pepper. slowly stir in beaten egg yolks. Add spinach, then cheese.
2. Sauté onion in a little additional butter and add to above.
3. Beat egg whites and fold into above.
4. Turn into greased 1 1/2 quart casserole.
5. Place casserole in oven in pan of hot water.
6. Bake 350o 50 minutes
Could it be REC: Egg Bake?
This results in a firm-textured casserole, sliceable, not like scrambled eggs, but more like a quiche. It's very good and on my list to make again soon!
10 medium eggs
2 cups low–fat, ricotta cheese
1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup fresh spinach, chopped (or frozen, well drained)
1 cup sharp cheddar cheese, grated (divided)
1 cup mozzarella cheese, part skim milk, grated
Preheat oven to 350 degrees F and lightly coat a 13×9 inch baking dish with cooking spray.
In a large bowl, beat eggs with an electric mixer on medium speed and add ricotta cheese; mix together.
Add flour, baking powder, and salt and beat the on low speed, until well blended. Add the spinach and mix well. Fold in mozzarella cheese and about three-quarter cup of the cheddar cheese. Pour mixture into baking pan, sprinkling the remaining cheddar cheese over egg mixture.
Bake in a 350 degree oven for 50 to 60 minutes until mixture is firm and lightly browned on top.
This results in a firm-textured casserole, sliceable, not like scrambled eggs, but more like a quiche. It's very good and on my list to make again soon!
10 medium eggs
2 cups low–fat, ricotta cheese
1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 cup fresh spinach, chopped (or frozen, well drained)
1 cup sharp cheddar cheese, grated (divided)
1 cup mozzarella cheese, part skim milk, grated
Preheat oven to 350 degrees F and lightly coat a 13×9 inch baking dish with cooking spray.
In a large bowl, beat eggs with an electric mixer on medium speed and add ricotta cheese; mix together.
Add flour, baking powder, and salt and beat the on low speed, until well blended. Add the spinach and mix well. Fold in mozzarella cheese and about three-quarter cup of the cheddar cheese. Pour mixture into baking pan, sprinkling the remaining cheddar cheese over egg mixture.
Bake in a 350 degree oven for 50 to 60 minutes until mixture is firm and lightly browned on top.