You are here

Tongue and Spinach Casserole

Western.Chefs's picture
  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)

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

Main Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3054 Calories from Fat 2128

% Daily Value*

Total Fat 237 g365.3%

Saturated Fat 94 g469.9%

Trans Fat 0 g

Cholesterol 1067 mg355.7%

Sodium 3149.4 mg131.2%

Total Carbohydrates 71 g23.6%

Dietary Fiber 15.9 g63.5%

Sugars 4.8 g

Protein 155 g310.1%

Vitamin A 1300.2% Vitamin C 324%

Calcium 79.7% Iron 107.6%

*Based on a 2000 Calorie diet


Tongue And Spinach Casserole Recipe