Herb Spinanch Bake
20 oz Spinanch, frozen-chopped 2 c Rice, cooked 16 oz Cheddar cheese, shredded 4 Eggs, beaten 2/3 c Milk 1/4 c Butter, softened 1/4 c Onion, chopped 2 ts Salt 1 ts Worcestershire sauce 1 ts Thyme ground Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350 SectionsAbout Us© Quench Magazine |