You are here

Creamed Spinach Bake

  Fresh spinach 1 1⁄2 Pound, cooked, drained and chopped
  Egg 1 , beaten
  Corn oil margarine 2 Teaspoon
  Broth 1 Tablespoon (Homemade / Canned)
  Scallions 1⁄2 Cup (8 tbs), chopped
  Fresh mushrooms 1⁄2 Cup (8 tbs), chopped
  Carrots 1⁄2 Cup (8 tbs), grated
  Unbleached flour 2 Tablespoon
  Evaporated skim milk 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon

Preheat oven to 350 degrees.
In a bowl combine spinach and egg; mix well with a fork.
In a skillet heat margarine and broth over medium heat.
Add scallions.
Saute until tender but not brown.
Add mushrooms and carrots.
Cook over low heat for 5 minutes or until liquid evaporates.
Add flour; stir until vegetables are coated.
Add evaporated milk.
Bring to a boil over medium heat, stirring constantly; reduce heat.
Cook for 2 to 3 minutes, stirring constantly.
Remove from heat.
Stir in spinach mixture.
Add salt, pepper and nutmeg.
Spray a loaf pan with vegetable cooking spray.
Into the prepared pan spoon the spinach mixture.
Bake for 25 minutes or until firm.
Cut into squares.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 640 Calories from Fat 147

% Daily Value*

Total Fat 17 g25.5%

Saturated Fat 3.8 g19.1%

Trans Fat 1.8 g

Cholesterol 252.3 mg84.1%

Sodium 2056.7 mg85.7%

Total Carbohydrates 88 g29.2%

Dietary Fiber 19.9 g79.7%

Sugars 36 g

Protein 46 g91.4%

Vitamin A 1525.8% Vitamin C 343.4%

Calcium 131.2% Iron 122.2%

*Based on a 2000 Calorie diet

Creamed Spinach Bake Recipe