Spinach Au Gratin

2 pkg. (10 oz. each) frozen chopped spinach
3 cup cooked rice
4 eggs, beaten
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup grated parmesan cheese

Thaw, drain, and separate spinach. Toss with rice. Combine eggs, soup, and seasonings. Stir into spinach mixture. Turn into a greased shallow 1-1/2 quart casserole. Sprinkle top with parmesan cheese. Bake at 350F for 30 minutes or until firm.

Makes 6 servings

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Cajun Country -- New Iberia, Louisiana