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Creamed Spinach Bake Recipe
|Fresh spinach||1 1⁄2 Pound, cooked, drained and chopped|
|Egg||1 , beaten|
|Corn oil margarine||2 Teaspoon|
|Broth||1 Tablespoon (Homemade / Canned)|
|Scallions||1⁄2 Cup (8 tbs), chopped|
|Fresh mushrooms||1⁄2 Cup (8 tbs), chopped|
|Carrots||1⁄2 Cup (8 tbs), grated|
|Unbleached flour||2 Tablespoon|
|Evaporated skim milk||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 640 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.5%
Saturated Fat 3.8 g19.1%
Trans Fat 1.8 g
Cholesterol 252.3 mg84.1%
Sodium 2056.7 mg85.7%
Total Carbohydrates 88 g29.2%
Dietary Fiber 19.9 g79.7%
Sugars 36 g
Protein 46 g91.4%
Vitamin A 1525.8% Vitamin C 343.4%
Calcium 131.2% Iron 122.2%
*Based on a 2000 Calorie diet
In a bowl combine spinach and egg; mix well with a fork.
In a skillet heat margarine and broth over medium heat.
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.