"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Casserole Recipe

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This recipe for Spinach Casserole, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  

2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) package cream cheese
1/2 cup butter, divided in half
salt and pepper
cayenne
1 cup herb stuffing mix

Directions:
Directions:
Cook the spinach according to the package. Drain dry in clean kitchen towel. Add the softened cream cheese and 1/2 the butter.
Mix well with the seasonings; add to casserole pan.
Cover with the herb stuffing to form a crust.
Melt remaining butter and pour over the top.
Bake at 350F for 20 to 30 minutes or until thoroughly hot.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
40

 

 

 

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