Herb Spinanch Bake
Yield
16 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
spinach, frozen
chopped |
|
| 2 | cups |
rice, cooked
|
|
| 16 | ounces |
cheddar cheese
shredded |
|
| 4 | large |
eggs
beaten |
|
| ⅔ | cup |
milk
|
|
| ¼ | cup |
butter
softened |
|
| ¼ | cup |
onions
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | teaspoon |
thyme
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
spinach, frozen
chopped |
|
| 473 | ml |
rice, cooked
|
|
| 462.4 | ml/g |
cheddar cheese
shredded |
|
| 4 | large |
eggs
beaten |
|
| 158 | ml |
milk
|
|
| 59 | ml |
butter
softened |
|
| 59 | ml |
onions
chopped |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
worcestershire sauce
|
|
| 5 | ml |
thyme
ground |
*
|
Directions
Cook spinach according to package directions; drain well, squeezing out excess liquid.
Combine spinach with remaining ingredients in a large bowl.
Pour into a greased 13x9x2 inch baking dish .
Cover and bake at 350℉ (180℃) F for 20 minutes.
Uncover and bake 5 minutes more or until set.
