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Eggs Florentine Casserole

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  Spinach 20 Ounce
  Minced onion 2 Tablespoon
  Lemon juice 2 Tablespoon
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Hard-cooked eggs 4 , sliced
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 2 1⁄4 Cup (36 tbs)
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon, melted

Heat oven to 400°.
Cook spinach as directed on package; drain.
Stir in onion and lemon juice.
Spread spinach in ungreased baking dish, 8x8x2 inches.
Sprinkle with cheese; top with egg slices.
Melt 3 tablespoons butter in saucepan over low heat.
Blend in flour and seasonings.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour over eggs.
Toss bread crumbs in melted butter; sprinkle over sauce.
Bake uncovered 20 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 311 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.7%

Saturated Fat 10.1 g50.5%

Trans Fat 0 g

Cholesterol 201.2 mg67.1%

Sodium 411.3 mg17.1%

Total Carbohydrates 22 g7.5%

Dietary Fiber 2.5 g10%

Sugars 5.7 g

Protein 14 g27.4%

Vitamin A 191.1% Vitamin C 48.1%

Calcium 28.7% Iron 20%

*Based on a 2000 Calorie diet

Eggs Florentine Casserole Recipe