W
Worker Bee
Guest
I've made this recipe to take to potlucks for years and it's always very well received. It goes along nicely with beef, fish or poultry.
2 pkgs chopped spinach, frozen
1 pkg chopped broccoli, frozen
2 Tbsp butter
1 onion, chopped fine
2 eggs
2 cans cream of mushroom soup
1-5 oz can water chestnuts
1/2 cup corn flake crumbs
1 can (or frozen) onion rings
Defrost vegetables one day before. Drain and squeeze moisture out with hands. Saute onions in butter. Beat eggs until foamy in mixmaster. Beat soup into eggs, then add onions. Combine all other ingredients and process in food processor (this will have to be done in batches, unless you have a large processor) . Pour into casserole. Cover and put away in frige 1-3 hours or more. Keep out some onion rings for the top. Bake uncovered at 325 degrees F 45-55
minutes.
2 pkgs chopped spinach, frozen
1 pkg chopped broccoli, frozen
2 Tbsp butter
1 onion, chopped fine
2 eggs
2 cans cream of mushroom soup
1-5 oz can water chestnuts
1/2 cup corn flake crumbs
1 can (or frozen) onion rings
Defrost vegetables one day before. Drain and squeeze moisture out with hands. Saute onions in butter. Beat eggs until foamy in mixmaster. Beat soup into eggs, then add onions. Combine all other ingredients and process in food processor (this will have to be done in batches, unless you have a large processor) . Pour into casserole. Cover and put away in frige 1-3 hours or more. Keep out some onion rings for the top. Bake uncovered at 325 degrees F 45-55
minutes.