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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. The topping freezes well and may be spread thinner to cover more tomato slices, if needed,â she adds. â Ingredients:
3 eggs, lightly beaten |
1 cup dry bread crumbs |
3 green onions, chopped |
1 tablespoon butter, melted |
1 teaspoon italian seasoning |
1 garlic clove, minced |
1/2 teaspoon minced fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon worcestershire sauce |
1/8 teaspoon hot pepper sauce |
1 package (10 ounces) frozen creamed spinach |
2 large tomatoes |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large bowl, combine the first 11 ingredients. Cook spinach according to package directions; stir into egg mixture.
2. Cut each tomato into six slices; arrange in a single layer in a 13-in. x 9-in. baking dish coated with cooking spray. Mound 2 tablespoons of spinach mixture on each slice.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 160°. Yield: 6 servings.
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