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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach Rice Casserole Recipe

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This recipe for Spinach Rice Casserole is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. cooked rice
2 T. minced onion
2 eggs
1 T. Worcestershire Sauce
1 t. Salt
Pinch each of Marjorem and Thyme
1 c. milk
1 pkg frozen spinach, cooked and drained
1 lb. Velveeta, cubed
4 T. melted butter
chopped pimentoes
Directions:
Directions:
Beat eggs until light. Add milk and seasonings. Fold in spinach, rice and cheese. Pour into 13 x 9 baking dish. Pour melted butter over all and top with pimentoes. Bake @ 375º for 30 minutes to 1 hour.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was a traditional Easter dish Betty (Elizabeth) Edge prepared for the Nashert family Easter dinners. After Betty's death, it became a tradition for me to prepare. Now it is a favorite on almost any occasion.

 

 

 

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