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Tongue And Spinach Casserole

Western.Chefs's picture
Ingredients
  Spinach 1 1⁄2 Pound, chopped and cooked (2 1/4 Cup)
  Salt 1 Teaspoon
  Fat/Salad oil 3 Tablespoon
  Minced onion 2 Tablespoon
  Light cream/Top milk 1⁄2 Cup (8 tbs)
  Horded horseradish 2 Teaspoon
  Pepper To Taste
  Cooked tongue slice 8
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
Directions

Wash spinach; then cook it, covered, with salt, in water that clings to the leaves, for 10 min.
Drain, and chop coarsely.
Melt 2 tablesp fat in saucepan; add onion, and saute until light brown.
Add spinach, cream, horse-radish, and pepper, and toss until mixed.
Line sides of 1-qt casserole with tongue slices; pile spinach in center.
Meanwhile, melt remaining 1 tablesp fat, and toss with crumbs.
Sprinkle over top of spinach.

Recipe Summary

Course: 
Main Dish
Method: 
Saute
Ingredient: 
Spinach

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