The weather this month is chilly. It's time to let the oven fill your home with
warmth and savory aromas. This vegetarian casserole, served with a simple salad,
is a perfect meal to share with friends before settling in for a cozy night of
playing a board game. If you'd like to make double use of your oven, baked
apples would be an ideal dessert to complete your menu.
Place all ingredients in the bowl of a food processor which has been fitted with
a metal blade. Process until they are finely ground, and the crumbs start to
cling together. There should be about 4 cups of crumbs. Spray a rectangular
ovenproof glass dish with vegetable oil, then spread 3 cups of the crumbs evenly
on the bottom of the dish. Do not pat them down. Set aside until needed.
1 pound frozen defrosted Chopped Spinach, drained and squeezed of excess liquid
1 tin condensed Cream of Celery Soup
8 ounces Sharp Cheddar Cheese, grated
Method for Filling
Whisk the Eggs together with the Soup. Add the Cheese and Spinach and mix
Assembly and Baking
Spread the filling mixture atop the prepared crumb crust. Sprinkle evenly with
the remaining crumbs. Bake at 325 degrees for approximately 45 minutes, or until
the casserole is puffy and golden. Serve.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah Back
to the recipe list.