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spinach butter onion mushrooms eggs breadcrumbs cream of mushroom soup Parmesan cheese pepper basil oregano
Viewed: 74 - Published at: 2 years agoIngredients
- 2- 10 oz packages frozen chopped spinach
- 3 Tbsp butter or margarine
- 1 small onion, chopped
- 1/4 lb mushrooms, sliced
- 4 eggs
- 1/4 cup fine dry breadcrumbs
- 1- 10 3/4 oz can cream of mushroom soup, undiluted
- 1/4 cup grated Parmesan cheese
- 1/8 tsp pepper
- 1/8 tsp dried basil
- 1/8 tsp dried oregano
Method
- Place spinach in wire strainer; rinse under hot water to thaw. Press to remove water.
- Melt butter in skillet; add onion and mushrooms; cook until onion is soft.
- Beat eggs with a fork.
- Add breadcrumbs, soup, 2 tbsp cheese, pepper, basil, oregano, spinach and onion mixture; mix well.
- Pour into well greased 9 inch square pan.
- Sprinkle with remaining cheese.
- Bake, uncovered at 325° for 35 minutes or until firm when touched lightly.
- Cool slightly; cover and chill.
- Cut into 1 inch squares for appetizers and serve cold or reheat at 325° for 10-12 minutes.
