"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 Ryan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claire Ryan
Added: Thursday, June 16, 2005


1/2 cup butter
1/2 cup flour
3 cups hot milk *sauce ingredients
1 1/2 tsp. salt
3/4 tsp. curry powder
2-4 pkg. spinach, frozen
1/4 cup butter/bacon drippings
1/2 cup diced onion
1 1/4 tsp. salt
1/2 tsp. curry
1/4 tsp. pepper
6 hard cooked eggs

Melt butter in saucepan. Shut off heat. Add flour in 3 parts. Stir until smooth. Turn heat on & add hot milk. When milk coats spoon-turn heat down. Simmer. Add seasonings. Simmer 3-4 minutes. Stand 10 minutes before adding to casserole.

Melt butter. Add onions & saute. Squeeze out all water from spinach. Add spinach & cook 3-4 minutes over medium heat. Add spices. Shut off heat. Put in casserole dish. Spinach first, then sauce. Slice eggs and put over sauce. Sprinkle eggs with paprika on yolk. Cover loosely with foil. Bake at 350 degrees for 25-30 minutes. (If made ahead, cook longer)




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