Eggs Florentine Casserole Recipe
This is the best ever Eggs Florentine Casserole I have ever tasted! You have landed in the right place. Eggs Florentine Casserole goes perfectly as Side Dish. You will be tempted to prepare this Eggs Florentine Casserole recipe again.
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.
