Pork Florentine Recipe
Ingredients
| 2 10-ounce packages frozen chopped spinach | ||
| Cream of chicken soup | 1 10 3/4 Ounce, condensed | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) | |
| 2 tablespoons mayonnaise or salad dressing | ||
| Lemon juice | 1 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 1 1/2 cups chopped cooked pork | ||
| Soft bread crumbs | 1 3/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
Directions
Cook spinach according to package directions, except use unsalted water; drain.
In saucepan stir together condensed soup, Swiss cheese, mayonnaise, lemon juice, and Worcestershire sauce; bring to boiling.
Stir 3/4 cup of the soup mixture into drained spinach.
Pat spinach mixture into 6 individual casseroles.
Sprinkle chopped pork over spinach in casseroles.
Spoon remaining soup mixture over all.
Toss together bread crumbs and melted butter or margarine; sprinkle atop casseroles.
Bake, uncovered, at 350° till heated through, about 25 minutes.
In saucepan stir together condensed soup, Swiss cheese, mayonnaise, lemon juice, and Worcestershire sauce; bring to boiling.
Stir 3/4 cup of the soup mixture into drained spinach.
Pat spinach mixture into 6 individual casseroles.
Sprinkle chopped pork over spinach in casseroles.
Spoon remaining soup mixture over all.
Toss together bread crumbs and melted butter or margarine; sprinkle atop casseroles.
Bake, uncovered, at 350° till heated through, about 25 minutes.
Chef
