RCI-VG.004.1317.001
Spinach au Gratin
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- x 10-ounce packages frozen chopped spinach2 unitthawed and drained
- 3 cups
- eggs4 unitbeaten
- 1 unit
- 1 dash
- 1 teaspoon
- ½ teaspoon
- ¼ teaspoon
- ¼ cup
Method
1
Preheat the oven to 350°F (175°C).
2
Thaw the frozen spinach and squeeze out all excess moisture using a clean kitchen towel or colander, pressing firmly to remove as much liquid as possible.
3
In a large mixing bowl, combine the drained spinach, cooked rice, beaten eggs, and condensed cream of mushroom soup until well incorporated.
4
Season the mixture with ground nutmeg, onion powder, salt, and ground black pepper, stirring thoroughly to distribute the seasonings evenly.
5
Transfer the spinach and rice mixture to a lightly greased 9-by-13-inch baking dish, spreading it into an even layer.
6
Sprinkle the grated Parmesan cheese evenly over the top of the spinach mixture.
1 minutes
7
Bake in the preheated oven for 30-35 minutes until the top is golden brown and a knife inserted into the center comes out clean.
35 minutes
8
Remove from the oven and allow the gratin to rest for 5 minutes before serving to the table.