Published January-15-08
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 9.01
 
Spinach and Cheddar Bake
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Spinach and Cheddar Bake

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.

Ingredients

For Crumb Crust

1/2 loaf (8-10 slices) Sourdough Rye Bread
3 tablespoons softened Butter or Margarine
1/2 cup French-Fried Onions
1 tablespoon Lemon Pepper

Method for Crumb Crust

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.

For Filling

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
5 Eggs

Method for Filling

Whisk the Eggs together with the Soup. Add the Cheese and Spinach and mix thoroughly.

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.
 



Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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