So yes, this is another casserole with vegetables, milk and eggs.
I really do not understand why this style of casserole was so popular. It’s just strange.
The milk and eggs form a custard like filling that surrounds the spinach. I don’t love it.
The casserole itself was fine. Nothing special.
It did need more salt. Maybe a full teaspoon instead of a half.
The bread crumbs and butter form a nice crust on the top, so you get some texture.
The spinach cooks down even more than when you start.
Honestly it is kind of mushy.
I can think of much better ways to serve spinach. . .
SPINACH CASSEROLE
3 Cups Cooked Spinach
4 Tablespoons Minced Onion
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Eggs, Slightly Beaten
1 Cup Milk
1/2 Cup Dry Bread Crumbs
2 Tablespoons Butter
Combine spinach, onion, salt, and pepper. Stir eggs into milk and then add to the spinach mixture. Pour into a greased casserole. Sprinkle with crumbs, then dot with butter. Bake in a 450 degree oven for 15 minutes.
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