October, 2019
In Florida it should be getting a little cooler and in other states it is getting cooler.
Here is a Spinach Souffle that is really easy to make and a good Adition to the Entrée. That’s the name of my first cookbook.
Spinach Souffle
1 package frozen chopped spinach, defrosted and drained
1 can cream of mushroom soup (not diluted)
½ cup butter or margarine, melted
1 egg
1 cup croutons (they can be plain or herbed)
1 oz grated mozzarella cheese
Mix all ingredient together.
Put in a casserole dish.
Bake at 350 degrees for 50 minutes.
Serve 4-6
Variations:
Substitute a package frozen asparagus
Add 1 cup mushrooms
Add 1 can artichokes
Substitute for cream of mushroom soup would be cream of celery soup.
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