Creamed Spinach Bake Recipe
Ingredients
| 1 1/2 pounds fresh spinach, cooked, drained and chopped | ||
| Egg | 1 , beaten | |
| 2 teaspoons corn oil margarine | ||
| 1 tablespoon broth, either homemade or canned | ||
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Carrots | 1/2 Cup (16 tbs), grated | |
| Unbleached flour | 2 Tablespoon | |
| 3/4 cup evaporated skim milk | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
Directions
Preheat oven to 350 degrees.
In a bowl combine spinach and egg; mix well with a fork.
In a skillet heat margarine and broth over medium heat.
Add scallions.
Saute until tender but not brown.
Add mushrooms and carrots.
Cook over low heat for 5 minutes or until liquid evaporates.
Add flour; stir until vegetables are coated.
Add evaporated milk.
Bring to a boil over medium heat, stirring constantly; reduce heat.
Cook for 2 to 3 minutes, stirring constantly.
Remove from heat.
Stir in spinach mixture.
Add salt, pepper and nutmeg.
Spray a loaf pan with vegetable cooking spray.
Into the prepared pan spoon the spinach mixture.
Bake for 25 minutes or until firm.
Cut into squares.
In a bowl combine spinach and egg; mix well with a fork.
In a skillet heat margarine and broth over medium heat.
Add scallions.
Saute until tender but not brown.
Add mushrooms and carrots.
Cook over low heat for 5 minutes or until liquid evaporates.
Add flour; stir until vegetables are coated.
Add evaporated milk.
Bring to a boil over medium heat, stirring constantly; reduce heat.
Cook for 2 to 3 minutes, stirring constantly.
Remove from heat.
Stir in spinach mixture.
Add salt, pepper and nutmeg.
Spray a loaf pan with vegetable cooking spray.
Into the prepared pan spoon the spinach mixture.
Bake for 25 minutes or until firm.
Cut into squares.
Chef
