"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 pkgs frozen chopped spinach 1 pkg frozen chopped broccoli 2 tbl butter 2 eggs 1/2 cup corn flakes 1 cup onion rings 1 cup water chestnuts 1 onion, chopped 2 cans cream of mushroom soup
Thaw and drain the spinach and broccoli. Squeeze out the moisture. Saute onions in butter. Beat the eggs until foamy. Mix soup, onion, and eggs and combine with the other ingredients, saving a few onion rings for the top.
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