Spinach Almond Casserole Recipe
Ingredients
| 1 recipe Sesame Vegetable | ||
| Frozen chopped spinach package | 2 , thawed (Topping) | |
| Oil | 2 Tablespoon (Topping) | |
| Onion | 1/4 Cup (16 tbs), chopped (Topping) | |
| Celery | 2 Tablespoon, chopped (Topping) | |
| All purpose flour | 2 Tablespoon (Topping) | |
| Salt | 1 Teaspoon (Topping) | |
| 1/2 teaspoon dried dill weed | ||
| Pepper | 1/8 Teaspoon (Topping) | |
| Half and Half | 1 Cup (16 tbs) (Topping) | |
| 1 egg, slightly beaten | ||
| Almonds | 3 Tablespoon, chopped (Topping) | |
Directions
Prepare Sesame Vegetable Topping as directed.
Set aside.
Preheat oven to 325 °F.
Press excess moisture from spinach.
Set aside.
Heat Oil in medium saucepan.
Add onion and celery.
Saute over moderate heat until tender.
Remove from heat.
Stir in flour, salt, dill weed and pepper.
Return to heat.
Blend in half-and-half.
Cook, stirring constantly, until bubbly.
Remove from heat.
Blend in egg.
Stir in spinach and almonds.
Transfer to lightly oiled 1-quart casserole.
Sprinkle with Sesame Vegetable Topping.
Bake at 325 °F, 35 to 40 minutes, or until hot and topping is light brown.
Set aside.
Preheat oven to 325 °F.
Press excess moisture from spinach.
Set aside.
Heat Oil in medium saucepan.
Add onion and celery.
Saute over moderate heat until tender.
Remove from heat.
Stir in flour, salt, dill weed and pepper.
Return to heat.
Blend in half-and-half.
Cook, stirring constantly, until bubbly.
Remove from heat.
Blend in egg.
Stir in spinach and almonds.
Transfer to lightly oiled 1-quart casserole.
Sprinkle with Sesame Vegetable Topping.
Bake at 325 °F, 35 to 40 minutes, or until hot and topping is light brown.
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