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)|
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.
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.