Eggs Florentine Casserole Recipe
Ingredients
Base
2 packages (10 ounces each) frozen chopped spinach
2 tablespoons minced onion
2 tablespoons lemon juice
1/2 cup shredded Cheddar cheese
8 hard cooked eggs, sliced
Sauce
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/4 cups milk
Topping
1/2 cup dry bread crumbs
1 tablespoon butter or margarine, melted
Directions
Cook spinach as directed on package; drain.
Stir in onion and lemon juice.
Spread spinach in ungreased baking dish, 8X8x2 inches.
Sprinkle cheese on spinach; top with egg slices.
Melt 3 tablespoons butter in saucepan over low heat.
Stir in flour and seasonings.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in milk.
Heat, stirring constantly, until Sauce boils.
Boil and stir 1 minute.
Pour on eggs.
Toss crumbs with melted butter; sprinkle crumbs on sauce.
(To serve immediately, heat oven to 400°; bake uncovered 20 minutes.) Cover and refrigerate.
40 minutes before serving, heat oven to 400°.
Bake Eggs Florentine Casserole uncovered 30 minutes.
Stir in onion and lemon juice.
Spread spinach in ungreased baking dish, 8X8x2 inches.
Sprinkle cheese on spinach; top with egg slices.
Melt 3 tablespoons butter in saucepan over low heat.
Stir in flour and seasonings.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in milk.
Heat, stirring constantly, until Sauce boils.
Boil and stir 1 minute.
Pour on eggs.
Toss crumbs with melted butter; sprinkle crumbs on sauce.
(To serve immediately, heat oven to 400°; bake uncovered 20 minutes.) Cover and refrigerate.
40 minutes before serving, heat oven to 400°.
Bake Eggs Florentine Casserole uncovered 30 minutes.
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