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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a yummy dish, good for a light family dinner when served with a salad, or as a pitch in dish. This recipe was donated to our Temple cookbook by Marilyn, a wonderful lady and excellent cook. I added a few shortcuts and deveoped the two-step preparation. Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1/2 medium onion, chopped (can use dried minced onions as a short cut) |
1 (4 ounce) can mushrooms, stems and pieces |
1 cup mozzarella cheese, shredded |
3/4 cup bisquick |
1 1/4 cups milk |
3 eggs |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Squeeze water from Spinach.
2. Place Spinach in a greased 9 Pie Plate.
3. Add Onions, Mushrooms and Cheese.
4. *Note:recipe can be prepared to this point, then refrigerated for completion later in the day
5. In a bowl, beat Eggs, then add Bisquick, salt and Pepper.
6. Add milk gradually.
7. Pour over Spinach.
8. Bake at 400 degrees F for 40 minutes.
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